Butter Poached Lobster Tails with Risotto

Food is life ! Ohhh la la ! You would love this! Try this Butter Poached Lobster Tails with Risotto

Ingredients:

For the Lobster:

8 lobster tails, thawed

1 cup high-quality butter

Sea salt, to taste

Smoked paprika

Ground black pepper

2 tbsp chopped parsley

1 lemon

For the Risotto:

2 tbsp butter

1 small onion, diced

3 minced garlic cloves

1 cup Arborio rice

4 cups chicken broth

Sea salt, to taste

1/2 cup grated Parmesan cheese

Instructions:

For Simple Risotto:

Heat the broth in a large pot until hot and simmering.

Preheat a large sauté pan over medium heat and melt the butter. Add the diced onion and garlic, sauté until translucent.

Add the rice, season with salt, and toast for a few minutes.

Add the wine and simmer until absorbed. Gradually add the broth, 1/2 cup at a time, whisking constantly for 25-30 minutes.

Add the Parmesan cheese, melt, cover, and keep warm.

For Butter Poached Lobster:

Bring a large pot of salted water to a boil. Cook thawed lobster tails for 7 minutes, adjusting time for larger tails.

Place cooked tails in ice water, then peel using kitchen shears.

Melt butter in a small pot, season with salt, pepper, paprika, and parsley. Simmer, then poach tails for 1-1.5 minutes.

Serve immediately over risotto, drizzling with butter and a squeeze of lemon juice.