Lobster & Mushroom Risotto

By carol gorman

Details

Servings 4
Preparation time 60mins
Cooking time 60mins
Adapted from phillycanada.com

Preparation

Step 1

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.