Lobster & Pea Risotto
Serves 2
Ingredients
- Approximately 1 cup of chopped vegetables or vegetable peels (ie. onion ends, garlic skin, celery or carrot ends) OR 7 cups vegetable stock
- 3 sprigs tarragon, plus 1 tsp roughly chopped tarragon
- ½ cup white wine
- 1 packet lemon-garlic marinade (inside your Luke’s Lobster tail kit)
- 3 Tbsp unsalted butter
- 1 medium onion, finely diced
- 1 clove garlic, minced
- ½ cup frozen peas
- 1 cup arborio rice
- ½ cup grated parmesan
- Salt & pepper
Directions
- Heat 7 cups water, vegetable peels, tarragon sprigs, and ⅛ tsp sea salt in a medium pot over medium-high heat. Seven cups vegetable stock can be used as a substitute. Once water comes to a boil, add 2 lobster tails and let cook uncovered for about 2-3 minutes, until tails are bright red and meat is opaque. Remove tails from pot, set aside, and reduce heat to low to continue simmering.
- Once lobster tails are cool enough to handle (approx 2 minutes), remove meat from shell and add shell back to stock. Add white wine to stock. Let simmer for another 7 minutes and then turn off heat.
- Cut lobster meat into 3/4“ pieces and add to small bowl with lemon-garlic marinade. Let marinade while you cook the rice.
- In a large saucepan, melt butter over medium heat. Add onion and garlic, and saute until soft and translucent. Season with a pinch of salt and add the rice. Stir for 1 minute.
- Add ½ cup warm stock to rice at a time, waiting until it has been absorbed by the rice before adding the next ½ cup. Continue to add stock until rice is cooked through and cannot absorb more liquid - you will end up using about 6 cups, and it will take about 15 minutes. If more stock is needed than you have, use water.
- Turn off heat. Stir in lobster meat with marinade, peas, and top with finely grated parmesan and 1 tsp tarragon just before serving. Season with salt and pepper to taste.
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