Lobster recipe - Lobster & Mushroom Risotto

Ingredients

• 4 lobster tails (1-1/2 lb./675 g)
  
  Whale of a Tail 12 Colossal Tails
   Maine  lobster tails are
  more sweet and tender than any warm-water tail.
• 2 Tbsp. butter, melted, divided
• 2 Tbsp. extra virgin olive oil, divided
• 1/2 lb. (225 g) cremini mushrooms, thinly sliced
• 1 onion, finely chopped
• 1 cup Arborio rice, uncooked
• 1/3 cup dry white wine
• 4 cups 25%-less-sodium chicken broth, warmed
• 1/2 cup Kraft 100% Parmesan Shaved Cheese
• 1/4 cup chopped fresh parsley

Prep Time: 1 hour Total Time: 1 hour Makes: 4 servings, 1/4 recipe (290 g) each

Directions

HEAT oven to 350ºF.

USE kitchen shears to cut through shell down centre of each lobster tail. Discard shells. Place lobster meat on parchment-covered baking sheet. Remove 1 Tbsp. butter; brush evenly onto lobster. Bake 15 min. or until opaque.

MEANWHILE, heat 1 Tbsp. oil in medium skillet on medium heat. Add mushrooms; cook 5 to 7 min. or until tender, stirring occasionally. Remove from skillet.

HEAT remaining oil in same skillet on medium heat. Add onions; cook 3 min. or until crisp-tender, stirring frequently. Stir in rice; cook 1 min. Add wine; cook and stir 2 min. or until wine is absorbed.

REDUCE heat to medium-low. Add 1/2 cup broth; cook 3 min. or until absorbed, stirring frequently. Repeat with remaining broth, cooking after each addition until broth is absorbed, adding mushrooms to the rice with the last addition of broth. Stir in cheese and parsley.

BRUSH lobster with remaining butter; cut into 1-inch-thick slices. Serve over risotto.

Variation:
Prepare as directed, substituting cooked cleaned shrimp for the cooked lobster, adding it to the cooked rice along with the cooked mushrooms.