Lobster Risotto

Lobster is readily available these days at a lower cost than you may think. You can pick lobster up in the freezer section of most markets. Or you can also sub the lobster for shrimp or do what I did and use langoustines. I found these in the freezer section of Trader Joes. I used half for this recipe and kept the other half frozen to use for another recipe (lobster/shrimp pot stickers).

3-4 cups chicken broth (you can also use vegetable broth)
1/2 cup white wine
2 garlic cloves, minced
1 onion, chopped
1 lobster tail, coarsely chopped (or see sub options above)
3 tbsp butter
1 cup arborio rice (risotto rice)
3/4 cup frozen peas (I like to use frozen petite peas)
olive oil
salt and pepper for seasoning
crushed red pepper flakes for seasoning
1/4 cup shredded parmesan cheese

In a large non-stick sauté pan, drizzle with olive oil and heat over medium high heat. Add onions, season with salt, pepper and crushed red pepper. Cook onions until they begin to caramelize, stirring occasionally. Add garlic and cook for an additional couple of minutes. Add butter and melt completely. Add risotto rice and season with salt and pepper. Allow rice to start to toast and then add white wine. Allow wine to evaporate completely (be sure to keep stirring). Then begin to add broth, about a cup at a time. Allow broth to evaporate before adding the next round of broth. Keep stirring frequently throughout the process of adding the broth. Keep testing risotto and when the rice is just about tender, add the peas and parmesan cheese, stir to completely mix. Keep testing risotto and once the rice becomes tender, reduce heat to the lowest setting.

In another non-stick sauté pan, drizzle with olive oil and heat over medium-high heat. Add lobster and season with salt and pepper. Sauté until cooked through.

Add lobster to the risotto, stir to completely mix. Serve and ENJOY!

Wine pairing.......Chardonnay, Pinot Grigio or Champagne.