Lobster with lemon tarragon risotto

Lobster is one of my future husband's favorite foods. I always pick up a couple tails whenever they're on sale at the store because I know it will turn a regular Wednesday into a special night dinner.

I'm not hard core enough to boil the whole lobster in the big pot. I might try one of these days, but I haven't gotten up the nerve yet. But if you like the tails best, this way is foolproof and done in just minutes.

Broiled lobster tails

  • lobster tails
  • lemon juice
  • butter
  • salt
  1. Melt butter and mix with salt and lemon to taste
  2. Cut away top section of shell from the lobster tail with kitchen scissors. Slather with butter lemon mixture
  3. Broil lobster tails for 1 minute per ounce. Serve immediately

You can serve lobster with any number of things, but we usually go with risotto. It's creamy and oh so easy to make. We use champagne in making our risotto (we were out of white wine that night)

Lemon Tarragon Risotto

  • 4 cups shrimp stock
  • 2 Tbsp olive oil
  • 1/2 cup finely chopped onion
  • zest of 1 lemon
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine or champagne
  • 1 tsp minced tarragon
  • 1 Tbsp unsalted butter
  • salt and pepper to taste

  1. In a saucepan, simmer shellfish stock in low heat with minced tarragon
  2. Heat oil over medium heat in a different saucepan. Add onion and sautee until softened
  3. Add lemon zest and cook until fragrant. Add rice and stir until each grain in coated with oil and semi translucent
  4. Add white wine and stir until fully absorbed.
  5. Add stock a ladle-full a at a time, stirring frequently. Add the next ladle after most has been absorbed but the rice is never fully dry.
  6. When the rice is tender but firm and looks creamy, quickly stir in a reserved 1/4 cup stock and the tablespoon of butter. Season to taste and serve immediately.