"Chunks of lobster, baby peas, and Parmigiano-Reggiano bring incredible flavor to this elegant risotto dish." — Carapelli® Olive Oil Holiday
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Carapelli Il Numerato Extra Virgin Olive Oil, divided
1 (32 ounce) carton
reduced-sodium chicken broth
2 (6 ounce)
uncooked lobster tails in the shells, thawed if frozen
chopped sweet onion
dry white wine or dry vermouth
frozen baby peas, thawed
finely shredded fresh lemon peel
shredded Parmigiano-Reggiano cheese, divided
This recipe was so good!! Just the cheese had a really strong and overpowering flavor. I squeezed a little lemon juice over the top before I served it and that kind of cut the flavor down a bit. I will use less cheese next time.
I had a date with a wonderful young lady, I decided to have her over my place and make the rosotto, It was a huge hit! She loved it thought I was a master chef and even took some home. A resounding success.
So delicious! We had some leftover lobster tails (I know, right???) and wanted to use them in a way that respected the fact that they were LOBSTER!!!! I decided on this recipe. WOW! This recipe took regular risotto and elevated it to another level. Definitely worthy of a special meal with my husband. I can't think of anything I would have done differently to it to make it better. It was perfection. Thank you Carapelli® Olive Oil for this recipe!
This was delicious. I served it with champagne and it made a great birthday dinner!
* Percent Daily Values are based on a 2,000 calorie diet.
Lobster Risotto with Peas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 156
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