Butter Poached Lobster Tails with Risotto -

Here’s everything you’ll need to recreate this indulgent dish:

For the Butter Poached Lobster Tails

8 lobster tails, thawed
1 cup high-quality unsalted butter

Sea salt, to taste
Smoked paprika, to taste
Ground black pepper, to taste

2 tablespoons chopped parsley
1 lemon, cut into wedges

For the Risotto

2 tablespoons butter

1 small onion, finely diced
3 cloves garlic, minced
1 cup Arborio rice

4 cups chicken broth, warmed
Sea salt, to taste
½ cup grated Parmesan cheese

Instructions

Follow these easy steps to achieve the perfect Butter Poached Lobster Tails with Risotto.

Step 1: Make the Risotto

In a deep skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds.
Stir in the Arborio rice, making sure to coat it in the butter. Toast the rice for 1-2 minutes until the edges become translucent.

Pour in a ladleful (about ½ cup) of warmed chicken broth. Stir continuously until absorbed. Repeat this process, adding one ladle at a time, stirring frequently, until the rice is tender and creamy. This should take approximately 20 minutes.
Incorporate the grated Parmesan cheese and add salt to taste. Cover and keep warm.

Step 2: Prepare the Lobster Tails

In a large saucepan over low heat, melt 1 cup of unsalted butter gently. Ensure the temperature stays between 160°F and 180°F (71°C-82°C) to prevent boiling.

Season the lobster tails with sea salt, black pepper, and a sprinkle of smoked paprika.
Add the lobster tails to the melted butter, poaching them slowly for 10–12 minutes or until they turn opaque and are fully cooked, basting the meat with butter during cooking for added flavor.
Before serving, sprinkle with chopped parsley and squeeze fresh lemon juice over the tails.

Step 3: Plate and Serve

Scoop a generous portion of creamy risotto onto each plate.
Top with one or two butter-poached lobster tails.
Drizzle with some of the poaching butter and garnish with additional parsley and lemon wedges.

Pro Tips for Making Butter Poached Lobster Tails with Risotto

Luxury Twist: Stir a spoonful of the lobster poaching butter into the risotto just before serving for an aromatic flavor boost.
Wine Pairing: This dish pairs beautifully with a chilled glass of Chardonnay or a dry Riesling to accentuate the flavors of the lobster.
Make it Richer: Consider adding a splash of cream or mascarpone cheese to the risotto at the end to enhance its richness.

FAQs

1. Can I use frozen lobster tails?

Yes, just make sure to thaw them properly before cooking for optimal tenderness.

2. What type of rice is best for risotto?

Arborio rice is ideal as it is high in amylopectin, which contributes to the creamy texture of the dish.

3. How do I know when the lobster is cooked?

The lobster will turn opaque and firm to the touch; use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).

4. Can I make this dish in advance?

While the risotto can be made ahead, lobster is best served fresh. If prepared ahead, reheat the risotto gently and cook the lobster just before serving.

5. What other sides pair well with this dish?

A fresh green salad, sautéed vegetables, or crusty bread can complement the dish beautifully.

Conclusion

Butter Poached Lobster Tails with Risotto is more than just a dish; it’s an experience that embraces the senses. The combination of rich flavors and creamy textures delivers a plus that’s perfect for any dinner table. Whether it’s a special occasion or a casual gathering, this indulgent meal is sure to impress. Treat yourself or your loved ones to this decadent recipe, and enjoy the compliments that follow.

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