Lobster Risotto

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Photo Credits: nstagram.com/immad.raja

INGREDIENTS

  • 4 cups fat-free, lower-sodium chicken broth
  • 3 (5-ounce) American lobster tails
  • 3 tablespoons butter, divided
  • 1 cup uncooked Arborio rice or other medium-grain rice
  • 3/4 cup frozen green peas, thawed

INSTRUCTIONS

  1. Bring broth and 1 1/2 cups water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes.
  2. Remove meat from cooked lobster tails, reserving shells. Chop meat. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet.
  3. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids.
  4. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium-high heat.
  5. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture.
  6. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.
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Credits to: myrecipes.com