"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.
* 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
See the simple, less messy way to cook lobster.
These tasty lobster tails are so easy to make.
This elegant dish is perfect for any special occasion.