Lemon Risotto with Lobster Medallions
1 – 2 large lobster tails
6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Pecorino Romano Cheese (about 4 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Steam or boil the lobster tails. You can do this a day in advance. Remove the shell and store in a Ziploc bag or sealed container in the refrigerator.
Bring broth to simmer in large saucepan over medium heat. While the broth is coming to temperature, remove the lobster from the refrigerator and slice the tails into medallions.
Reduce the heat on the broth to low; cover to keep warm.
Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to individual bowls. Sprinkle with Pecorino Romano cheese and then top with several medallions of lobster. Serve immediately with extra Romano cheese on the side and Sonoma Coast Vineyards Chardonnay.
Serves 6 as a first or 4 as a main course
I adapted this Lemon Risotto recipe from one in the May 2002 issue of Bon Appetit.