This recipe is filling enough to be an entree all on its own when lobster tails are on sale at the grocery store.  Three medium/small lobster tails are enough for my 2 sons, my husband, and a hungry neighbor in need of dinner (plus me makes 5).

This is what you will need:

3 lobster tails
3 tablespoons butter
3 tablespoons olive oil
1 sweet onion
1 1/2 cups Aborio Rice
1/2 cup white wine (anything semi-dry to dry that is worth drinking, is worth cooking with!)
6-8 cups seafood or chicken stock – in a separate saucepan on low
1 package frozen peas, thawed
1 pinch kosher salt
1 pinch ground black pepper
1 pinch saffron
1/4 cup good Parmesan cheese

 

Melt 2 tablespoons of the butter with the olive oil over medium high heat.  Pour stock into saucepan to heat over low heat and grab a ladle.

Cook the onions in the melted butter and oil until they become translucent but are not yet caramelizing.  This should take approximately five minutes.

Add the rice and coat with the fat.   You’re committed to this risotto relationship now and cannot leave its side.  Make sure you GENTLY stir constantly.  Do not let it stick or burn.  Monitor the onions and watch for them to just begin to brown on the edges….you’re there.  Add the wine (still stirring) and prepare for the sizzle.

Once all of the wine has been absorbed you’re ready to begin ladling in the warm stock, 1/2 cup at a time, while stirring, nonstop.  You will know when you should add more liquid after each addition when it looks like this:

DO NOT LET IT STICK – Gentle continuous stirring.

After 15 minutes, add the peas, salt, pepper and saffron (a little saffron goes a LONG way and the stuff isn’t exactly cheap, use a little at a time).

Liquid, stir, liquid, stir…..in the meantime, prepare the lobster.

Prepare these little guys any way you like.  I recommend removing from the shell and cooking in melted butter on medium heat for 2 minutes a side (you want the lobster to be just slightly underdone).  Remove and roughly chop into bite-sized pieces.  Don’t forget to stir the risotto!  Add some liquid too.
  

After 15 additional minutes, your risotto should be getting close.  Keep tasting your rice.  When you have reached your desired texture, take it OFF of the heat.

Add the Parmesan cheese, 2 more ladles of stock and the last tablespoon of butter.  Put a lid on the rice and set the table, call the kids, pour the wine.    Let the risotto rest for five minutes without stirring in the butter, cheese and stock.

When you are ready to serve, stir in the lobster.  The cheese should be nice and melted and ready to incorporate.  If you feel like it is too sticky add a little more stock and stir until consistent and creamy.

Ladies and gentlemen, lobster risotto.  Enjoy!