Ingredients:

  • 1 lb (450g) lobster tails, shelled and cut into bite-sized chunks
  • 4 tbsp (56g) unsalted butter, divided
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1.5 cups (300g) Arborio rice
  • 1 medium (50g) shallot, finely diced
  • 1/2 cup (120ml) dry white wine
  • 6 cups (1.4L) seafood stock, kept warm
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Melt 2 tbsp (28g) of butter in a wide skillet over medium heat.
  2. Sauté minced garlic for 30 seconds until fragrant.
  3. Add lobster chunks and season with salt and pepper. Sear for 2 minutes per side until the edges are opaque but the center is slightly translucent.
  4. Remove lobster and any accumulated juices from the pan and set aside.
  5. In a Dutch oven, melt the remaining 2 tbsp (28g) of butter over medium heat.
  6. Add the diced shallots and sauté until translucent (about 3 minutes).
  7. Add the Arborio rice. Stir constantly for 2-3 minutes until the edges of the grains look translucent but the center is still white.
  8. Pour in the white wine. Stir until the liquid is completely absorbed and the smell of raw alcohol has vanished.
  9. Add one ladle (about 1/2 cup) of warm seafood stock. Stir frequently, waiting until the liquid is absorbed before adding the next ladle.
  10. Once the rice is tender but al dente, stir in the Parmesan cheese, lemon juice, and fresh parsley.
  11. Gently fold in the seared lobster and its reserved juices just before serving.