Hey guys,

I recently had the pleasure of trying lobster risotto for the first time and let me tell you, it was a game changer. The combination of creamy risotto and succulent lobster is a match made in heaven.

Now, I know what you’re thinking – lobster can be expensive. But trust me, it’s worth splurging on for a special occasion or a fancy dinner at home. Plus, you can always use frozen lobster tails to save some money.

Here’s my recipe for lobster risotto:

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup white wine
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 2 lobster tails, cooked and chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring the broth to a simmer and keep it warm on low heat.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
3. Add the Arborio rice to the pot and stir until the grains are coated in the butter and onion mixture.
4. Turn up the heat to medium-high and add the white wine. Stir until the wine has been absorbed by the rice.
5. Add the warm broth, one ladleful at a time, stirring constantly and waiting until each ladleful has been absorbed before adding the next one. This process should take about 20-25 minutes.
6. Once the rice is cooked and the risotto is creamy, stir in the Parmesan cheese and chopped lobster tails.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!

This recipe serves 4 people and pairs perfectly with a glass of white wine. Trust me, your taste buds will thank you.

Have you tried lobster risotto before? Let me know in the comments!

Until next time,

[Your name]