We’re approaching our last meat-free Friday during Lent, and I’m bringing you lobster. I know, it seems kind of extravagant. But, normally, I give up all meat during the entirety of Lent and I’m craving some serious variation in the all-seafood diet by now. This year, I didn’t give up meat entirely because of the human growing in my belly, but I did try to avoid it. I ate it when I craved it, but I’m one of those gals that’s pretty happy with beans and lentils. Oh, and smoked brisket. Sorry, I did eat barbecue last week. Twice. #Texan
Anyway, I’ve seen some pretty great prices on frozen lobster tails in the markets lately, and I think they make this dish really appraochable. Approachable in terms of price, and in terms of ease: there ain’t no way I’m killin’ something in my kitchen, so a frozen tail is the only way it works for me. If you can buy the whole lobster and use the rest of it for stock, more power to you! Thanks to you guys letting me partner with brands, this month’s shipment from Omaha Steaks for recipe development purposes contained frozen lobster tails ready-to-cook. It was a happy day, indeed!
Whenever I come across such a pretty cut of meat, I try to prepare it in the simplest way possible. In this case, I defrosted the tails, lightly steamed them, and then drowned them in butter. Then, I made a simple risotto to serve underneath that complimented the butteriness of the lobster with more butter. Yep. Risotto is a great vehicle for butter and bed for any cut of meat.
If you’re not up for lobster, top this risotto with shrimp, instead.
I hope y’all are enjoying more Dinners for Two on the site lately. If you have any requests, please, let me know. I’d love to work on it for you!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 whole lobster tails, fully defrosted
- 2 1/2 tsp salt, divided use
- 1 T olive oil
- 3 T butter, divided use
- 1/2 cup minced onion or shallot
- 1 cup arborio rice
- 3/4 cup dry white wine
- 3 cups warm chicken broth
- chives, for garnish
- In a 2-quart saucepan, bring about 6 cups of water to a simmer. Add 2 tsp salt to the water, and then add the lobster tails.
- Adjust the heat to maintain a constant simmer (never a boil) and cook the lobsters for 8-9 minutes. Before removing from the water, ensure the meat is tender by poking it all the way through in several places with a toothpick. (Move the shell apart slightly to do this).
- Use sharp kitchen shears to split each lobster tail in two. Use two forks to gently pry the meat away from the shell. You can serve it in the shell, or remove the meat and dice for stirring into the risotto, your choice.
- Meanwhile, in a heavy saucepan, add the olive oil and 1 T of the butter. Turn the heat to medium and let the butter melt. When it starts sizzling, add the onions or shallots. Cook until soft and translucent, about 3 minutes.
- Next, stir the rice into the onions. Cook for 5 minutes while stirring occasionally. Before moving to the next step, ensure that the edges of the rice are starting to turn translucent.
- Stir in the wine and salt, and cook while stirring continuously until it evaporates almost entirely.
- Begin adding the chicken broth, 1/2 a cup at a time and continuously stir until it almost entirely evaporates. (It should take about 15-20 minutes).
- When you’re down to the last 1/2 cup of chicken broth, taste the rice and see if it’s al dente.
- When the rice is done, turn off the heat and add 1 T of butter. Stir until it melts.
- Melt the remaining 1 T of butter and have ready for topping.
- Divide the risotto between two plates, top each with a lobster tail, and drizzle the melted butter on top of the lobster.
As you know, I partner with Omaha Steaks each month to produce one fabulous dinner for two recipe. This month I used their lobster tails when testing this recipe. I was compensated for my time and received the products for free. Thank you for letting me work with brands that I love!