🦞 Lobster Risotto

4 servings · prep 20 min · cook 30 min

Ingredients

• 300 g arborio rice
• 2 lobster tails
• 1 l stock (shellfish)
• 1 shallot
• 100 ml white wine
• 40 g butter
• 60 g parmesan
• Tarragon
• Olive oil
• Salt, pepper

Method

1. Shell the lobster and make a stock with the shells.
2. Sweat the shallot, add the rice and toast it.
3. Deglaze with white wine, then add stock a ladle at a time, stirring for 18 min.
4. Pan-fry the lobster in butter for just 2-3 min.
5. Finish the risotto with butter and parmesan, add the lobster and tarragon.

Adapted from Chef Billy Parisi (YouTube)

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