This rich dish combines fresh lobster, vegetable broth, and arborio rice to create a creamy and delicious risotto. Start by simmering the lobster shells in broth to create a richer cooking liquid, then add to the rice and combine with the lobster meat for a fresh dish that's sure to please. Smart Recipes, Mediterranean Recipes, Seafood Recipes, Recipes Seafood Mediterranean Sous Vide Lobster Tail Risotto Sous Vide Lobster Tail Risotto Recipe | PT1H45M Serves 4 Ingredients: 1 Medium Lobster Tail 4 Cups Vegetable Broth 1 Tablespoon Unsalted Butter 1 Cup Arborio Rice 0.125 To Taste Salt & Freshly Ground Black Pepper 1 Tablespoon Fresh Lemon Juice 0.25 Cup Parmesan Cheese Set the Sous Vide Cooker to 145 degree Remove the meat from the lobster tail and reserve it. In a large zipper lock bag and add the lobster shell and broth. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for about 1 hour. When the timer goes off, remove the bag from the water bath. Through a fine mesh strainer, strain the mixture of the bag in a large bowl. Discard the lobster shell. In a large skillet, melt 1 tablespoon of butter on medium heat. Add rice and cook, stirring occasionally for about 2-3 minutes. Add about 2/3 cup of the lobster broth and cook, stirring occasionally or till all the liquid is absorbed. Repeat until the rice is soft and creamy and all of the broth has been used. (This procedure will take about 20 minutes). Stir in salt and black pepper. In a small skillet, melt remaining butter on medium-high heat. Add the lobster meat and sear for about 1 minute. Add lemon juice and season to taste with salt and pepper. Place the lobster meat on top of the rice. Serve with the garnishing of Parmesan and parsley.

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