Lemon Butter Lobster Risotto
Indulge in creamy risotto paired with tender, buttery lobster tails and a hint of zesty lemon.

Ingredients:

For the Lobster:

2 lobster tails (6-8 oz each)
2 tablespoons unsalted butter
1 clove garlic, minced
1 tablespoon lemon juice
1/4 teaspoon paprika
Salt and black pepper to taste
For the Risotto:

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white cooking grape juice or chicken broth (non-alcoholic substitute for wine)
4 cups chicken or vegetable broth, warmed
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
Zest of 1 lemon
Salt and black pepper to taste
For Garnish:

Fresh parsley, chopped
Lemon wedges

Instructions:

1 Prepare the Lobster:

Preheat oven to 425°F (220°C).
Using kitchen shears, cut the shell of each lobster tail and gently lift the meat over the shell while keeping it attached at the base.
Season the meat with paprika, salt, and black pepper. Melt butter in a small pan, stir in minced garlic and lemon juice, and brush the mixture generously over the lobster tails.
Bake for 10-12 minutes until the lobster meat is opaque and tender.
2 Cook the Risotto:

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 2-3 minutes.
Stir in minced garlic and Arborio rice, toasting the rice for 1-2 minutes.
Add the cooking grape juice or broth substitute, stirring until it evaporates.
Begin adding the warm chicken or vegetable broth, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for 18-20 minutes until the rice is tender and creamy.
Stir in Parmesan cheese, butter, lemon zest, and season with salt and black pepper to taste.
3 Assemble and Serve:

Plate the risotto in a shallow bowl. Place the baked lobster tails on top.
Drizzle any remaining lemon butter from the baking dish over the lobster and garnish with fresh parsley.
Serve immediately with lemon wedges on the side for extra zest.
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Calories: ~580 per serving | Protein: ~40g