Creamy risotto filled with chunks of freshly steamed lobster, oh it’s so luscious! This is the perfect dish for a romantic night in or Valentine’s Day dinner! It’s pretty easy, and simple to make and perfect for date night!
When my husband found out I was making Lobster and Lamb for Valentine’s, I can safely say he was beyond excited. Surf and Turf can never go wrong!
For the risotto, as long as you have a little patience, it’s actually very easy. The creamy texture with added asparagus spears, peas, and garnished with some fresh chives is absolutely divine!
Stay tuned for the lamb recipe for the turf portion of this delicious V-Day meal! In the meantime, I really hope you enjoy this luscious Lobster Risotto!
1/2 c white wine, any bottle you have open will work
4 c chicken broth
1 c asparagus, cut into 1/2” pieces
1/2 c frozen green peas, thawed
3/4 c grated pecorino romano cheese
1 Tbsp fresh lemon juice
1 Tbsp chives, chopped
For the Lobster:
2 large lobster tails (4–5 oz. each)
pot of water
For the Risotto:
In medium saucepan add chicken broth and bring to a simmer. Lower heat and keep covered.
Heat a large non stick saucepan on medium heat and add butter. When it is heated, add onions and saute for 3-4 minutes, until translucent.
Add in the garlic and saute for 30 seconds to let the flavors bloom.
Add in the arborio rice and stir to mix with the onions and garlic. Let the rice toast for about 1 minute then add in the white wine. Keep stirring until the liquid is absorbed into the rice.
Add in 1/2 cup of the broth to the rice. Keep stirring the rice until the liquid is absorbed, about 3-4 minutes.
Repeat this process by continuing to add broth 1/2 c at a time and stirring often until all of the broth is used up. This process will take about 20-30 minutes.
After you add in the last cup of chicken broth, also add in the asparagus and green peas. Stir until the liquid is evaporated again. Then squeeze in lemon juice and add pecorino romano cheese. Stir until creamy.
For the Lobster:
Bring 1 inch water to a boil in a large pot or deep skillet with a tight-fitting lid. Place a steamer basket over water. Place tails in the basket. Cover and steam until meat is just opaque and very plump, 4-5 minutes; do not overcook or meat will begin to shrink and dry out.
Remove the meat from one of the lobster tails and dice it up into rough chunks.
Add lobster meat to the cooked risotto. Stir to incorporate.
With remaining lobster tail, slice in half lengthwise.
Serve 1 cup of risotto for each person and top with half a lobster tail.
The husband is a big fan of seafood so I decided to surprise him with some shrimp ceviche today. With a few changes on the classic recipe, here’s my version of shrimp ceviche.
1 pound fresh, raw shrimp
1 c lemon juice
1 large cucumber, deseeded, peeled and finely chopped
2 roma tomatoes, deseeded, finely chopped
1/2 red onion, finely chopped
2 Tbsp parsley, finely chopped
1-2 serrano peppers, finely chopped (how many you use depends on your spice level)
Salt to taste
In a large bowl, pour 1/2 c lemon juice over shrimp and let rest for at least 15-20 minutes.
In another bowl, combine cucumber, onion, tomatoes, peppers, parsley and 1/2 c lemon juice and mix well. Add veggie mix to shrimp then salt to taste. Mix well. Cover and let marinate in fridge for at least 1 hour so the flavors really sink in. Serve with chips and Enjoy!