It’s time to spice things up on date night with the simple but elegant lobster risotto that is sure to impress your significant other. Who says you have to go out and spend your whole life savings on dinner at a fancy restaurant for the perfect date? Why do that when you can make something just as tasty at home without leaving your wallet dry. So, get to cooking, light the candles and dress to impress because it’s time for a date night!
From Dessert for Two
- 2 whole lobster tails, fully defrosted
- 2 1/2 tsp salt
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1/2 cup of minced onion or shallot
- 1 cup arborio rice
- 3/4 cup dry white wine
- 3 cups warm chicken broth
- In a 2 quart sauce pan, bring 6 cups of water to a simmer. Add 2 tablespoons of salt to the water and add the lobster tails.
- Adjust the heat to maintain a constant simmer and cook the lobster for 8 to 9 minutes. Before removing, make sure the meat is tender by poking it in several places.
- Use kitchen shears to split each lobster tail in half. Gently pry the meat from the shell.You can leave it in the shell or mix it in the risotto.
- In a heavy sauce pan, add olive oil and 1 tablespoon butter and turn the heat to medium to melt the butter. Add the onions or shallots and cook for 3 minutes.
- Stir the rice into the onions and cook for 5 minutes while stirring occasionally.
- Stir in the white wine and salt, and cook while stirring continuously until it evaporates almost completely.
- Add the chicken broth, 1/2 a cup at a time, and stir until almost completely evaporated or for about 15 to 20 minutes.
- When you’re down to the last 1/2 cup, taste the rice and see if its al dente.
- When the rice is done, turn off the heat and add 1 tablespoon of butter and stir until it melts and then melt the remaining 1 tablespoon of butter for the topping.
- Divide the risotto between two plates, top each with a lobster tail, and drizzle the melted butter on top of the lobster.