This lobster risotto recipe with white wine, grilled lobster, and fresh lemon is the perfect summer dish for date night or any get together and oh so easy to make.
I’ve never been a boozy girl. Beer and wine are my jam, y’all! I like the others (in extreme moderation) but beer and wine are where it’s at for me. If there’s a celebration, holiday, or even a time of disappointment or morning I’m not one to hit the hard stuff. Bring me a glass of vino and I’m set. I won’t say I have particularly refined tastes, but maybe I do and just don’t know it.
As a mom…a work at home mom at that, I’ve learned there are ways to reward myself every day. Even in summer when my kids are around 24/7. And most days, it involves a large glass of wine around 5:00 every day.
In the beginning I wasn’t sure where my work-at-home business was even going. I was very protective of my storytelling and exposure of my authentic story to everyone around us. Suddenly everyone would know the real truth.
I was trying something new and might not succeed. And we didn’t always have it all together. We were real, raw, and flawed humans.
I was incredidly self-conscious about this journey I was sharing. I was exposed and my anonymity was ending. For better or worse, my story was my own.
The surprising thing is, in recent years, I was almost always loyal to beer when drinking but ever since a Mother’s Day winery tour in the Texas Hill Country with some of my best girlfriends I’ve really gotten a taste for wine and a real adult drink.
While I still consider myself a beer fan, some days beer just doesn’t cut it. But where beer doesn’t deliver, wine does. And on those days I’m prepared. As long as the wine is dry, I’m pretty non-discriminate and will try whatever you send my way. And on the occasion I might get offered or sent a sweet wine, well I have a friend that compliments my dry tastes oh so perfectly and will happily consume these for me.
So when I want to enjoy a relaxing dinner after a particularly rough day or want a sophisticated addition to my Pinterest-inspired dinner, I turn to wine. Most of the time I gravitate towards reds (dry reds) but with triple digit temps already this summer, I’ve been craving something cooler. And whites are where it’s at.
And if you can avoid using the stove…even better. Sometimes it doesn’t work exactly like you hope but with a little persuading from my husband he cooked me an entire meal and kept the heat to a minimum.
Lobster…risotto. This pretty closely resembles the dish of my love language. Serve with a Chardonnay of your choice (I’m drinking Wente Morning Fog) and it’s a complete meal!
Lobster Risotto with White Wine
- 2 1-1/2-pound lobster tails split and grilled with olive oil
- 1/4 cup olive oil plus more for drizzling
- 1 medium yellow onion finely chopped
- 1 tablespoon kosher salt plus more as needed on lobsters
- freshly ground black pepper
- 2 cups Arborio rice
- 1 cup Chardonnay
- 1 cup chicken broth
- 1/4 cup finely grated Parmesan cheese
- Finely grated zest of 1 medium lemon
- 1 tablespoon freshly squeezed lemon juice plus more as needed
- Sauté onion in olive oil.
- Add uncooked Arborio Rice.
- Add white wine, salt, and pepper, and cook until liquid is absorbed.
- Add chicken stock and continue stirring.
- Cook for 20 to 30 minutes, or until most of liquid is absorbed.
- Meanwhile grill lobster until white and flaky, approximately 5-7 minutes on each side.
- Remove lobster from tail, roughly chop and add to risotto.
- Finish with butter, parmesan, and lemon.