The Weeknight Table

INGREDIENTS

Seafood

• 2 lobster tails (about 1 lb total lobster meat), cooked and chopped

Produce

• 1 small onion, finely chopped
• 2 garlic cloves, minced
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)

Dairy

• 2 tablespoons butter (plus 1 extra pat at the end)
• 1/2 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/2 cup grated Parmesan cheese

Pantry

• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups lobster or seafood stock, kept warm
• 2 tablespoons olive oil
• Salt and black pepper, to taste

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INSTRUCTIONS

Bring a pot of salted water to a gentle simmer and poach the lobster tails until bright red and just cooked through. Remove, let cool slightly, then extract the meat and chop into bite-sized pieces. Set aside.

In a large, heavy skillet or deep saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent and soft. Stir in the minced garlic and cook for 30 seconds until fragrant.

Add the Arborio rice and toast for about 2 minutes, stirring constantly, until the edges of the grains look slightly translucent and the rice is well coated in fat.

Pour in the white wine and stir until it reduces and is mostly absorbed.

Begin adding the warm stock one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is tender but still slightly firm in the center and the texture is creamy.

When the risotto is nearly al dente, fold in the chopped lobster, heavy cream, mascarpone, and Parmesan. Stir gently until the cheeses melt and the mixture becomes velvety and cohesive.

Season with salt and black pepper. Finish by stirring in one extra pat of butter for shine and richness.

Serve immediately, garnished with fresh parsley and a squeeze of lemon if desired.