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Servings

Prep Time

Cook Time

Ingredients

• 2 half-pound frozen lobster tails, defrosted
• 3 Cups ears corn (or 3 corn kernels)
• 1 tablespoon olive oil, plus more for brushing corn
• 6 Cups water
• 1/2 Cups white wine
• 3 tablespoons unsalted butter
• 1/2 Cups finely chopped onion
• 1 Cup arborio rice
• 1-1/2 teaspoons chopped fresh tarragon
• 12 teaspoons fresh lemon juice
• 2 teaspoons kosher salt

Directions

1. Preheat oven to 400 F. Roast lobster on a parchment-lined sheet pan for 10 minutes. Remove from oven, let cool slightly. Keep oven on.

2. Cut underside of lobster tails with scissors and remove meat. Slice meat into bite-sized pieces and set aside. Return lobster shells to sheet pan.

3. Brush corn cobs with olive oil, season with salt and pepper, and place on sheet pan next to lobster shells. Roast 15 minutes.

4. Remove from oven and cool. Cut kernels off cobs, reserving 1/2 cup for stock base and set aside.

5. Combine lobster shells, 1/2 cup reserved corn kernels, water and 1/4 cup wine in a blender. Process until well chopped. Strain through a fine mesh strainer lined with cheesecloth into a pot. Keep warm over low heat but do not boil (broth may appear to separate, but the taste will not be affected).

6. Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy-bottomed saucepan over medium heat. Add onion and stir often until softened, about 3-4 minutes.

7. Reduce heat and stir in rice. Stir to coat, about 1-2 minutes. Add remaining 1/4 cup wine and stir until all wine is absorbed.

8. Add about 1 cup of warm stock to rice. Stir until stock is almost completely absorbed. Repeat four more times, stirring less frequently with each addition of liquid. After 20-25 minutes, taste rice for doneness. It should be cooked through yet firm. Add more stock if necessary.

9. When risotto has cooked 20 minutes, melt remaining butter in a sauté pan over medium heat. Add lobster meat, season lightly with salt and pepper and cook, stirring often, for 3-5 minutes or until meat is opaque. Remove from heat, stir in 1/2 teaspoon lemon juice and set aside.

10. With last addition of stock, gently fold in reserved corn, remaining lemon juice, tarragon and 2 teaspoons salt. Thin with more stock if necessary. Remove pot from heat and fold in lobster to serve.

Nutrients Per Serving

Nutrients per serving: 500 calories, 12 g fat, 24 g protein, 66 g carbohydrates, 4 g fibre. Excellent source of iron.