This is a very rich and filling meal. I love risotto any way, but the lobster gives it a bit of an elegant twist that makes it suitable for a main course even for guests. Make sure you serve it with a light salad and some crusty bread (or my Cheesy Pesto Bread!)
1 cup Arborio rice
1/2 onion, chopped
4 cups chicken broth, divided
1/2 cup white wine
2 (6 oz) lobster tails, frozen is fine
1 cup frozen green peas
2 T EVOO
4 oz. cream cheese
1/2 cup parmesan cheese, divided
salt & pepper
1. Heat EVOO in skillet over medium heat and saute onion for about 3 minutes. Put dry rice in skillet and saute/toast for an additional 2 or 3 minutes. Pour in wine and simmer until absorbed.
2. In a sauce pot bring 1 cup broth to a soft boil and throw the lobster tails in. Cover and allow to steam about 4 minutes, or until shells turn bright red. *If using frozen lobster it may take a few extra minutes, but don’t worry if you see they are not completely cooked through when you shell them. You can get to that later.
3. Start putting broth into your rice 1/2 cup at a time while keeping the liquid at a gentle simmer. Stir frequently and allow broth to absorb. Salt & pepper a bit. Continue adding broth 1/2 cup at a time.
4. Shell the lobster meat and cut into small pieces. Any bits not cooked through can go back into the sauce pot broth for a minute or two.
5. If the rice isn’t cooked enough (it should be slightly al dente) you can add some of the broth from the sauce pot. Your rice should have about 3 1/2 cups of broth in it, plus the 1/2 cup wine.
6. Stir in the cream cheese, 1/4 cup parmesan, the lobster, and the peas. Allow everything to combine and heat through thoroughly.
7. Salt & Pepper again if needed, and serve with a sprinkle of the reserved parmesan on top.