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🍽️ Lobster Risotto

465 kcal · 30 min · 4 servings

Ingredients

• 2 small lobster (fresh or frozen)
• 200 g grated Parmesan
• 200 g risotto rice
• Asparagus (6 pieces each green and white)
• Butter
• Salt
• Pepper (from the mill)
• 2 tbsp olive oil
• Lemon juice
• 500 ml vegetable broth

Instructions

1. 1. Spread the parmesan in rectangular shapes on baking paper and bake until crispy in the preheated oven at 180 degrees. Remove the discs, roll them into small balls and let them cool.
2. 2. Peel the white asparagus and dice it finely. Sweat it together with the rice in olive oil. Gradually add some broth and stir constantly until the rice is al dente. Repeat this process three to four times. Finally, stir in one tablespoon of butter.
3. 3. Boil the lobster for four minutes and the claws for two more minutes. Remove the meat from the shells and season with salt, pepper and hot brown butter.
4. 4. Peel the green asparagus and boil it in salted water for about twelve minutes. Then toss it in hot butter.
5. 5. Serve the rice with the asparagus, the parmesan balls and the lobster pieces.

Nutrition per serving

• kcal: 465
• Protein: 32 g · Fett/Fat: 20 g · Carbs: 42 g