halfbakedharvest4.7
Brown Butter Lobster, Sweet Corn and Fontina Risotto.
Buttery and cheesy lobaster goodness
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●pan
- ●skillet
- ●whisk
- ●pot
- ●knife
- ●cutting board
📝 Preparation Steps
1
Preheat oven to 350 degrees. In a large bowl, add kale, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for about ⏱️ 2 minutes. Spread onto a large baking sheet. Add the tomatoes to the baking sheet and toss with a little olive oil, salt + pepper. Bake for ⏱️ 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside.
olive oil2 tablespoons
2
Meanwhile, in a large, heavy skillet, melt the butter over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove from the heat and pour half of the butter into a small bowl and reserve for serving. Return the pan with the remaining butter to medium-high heat. Add the garlic and the corn and cook, stirring frequently, until lightly browned, about ⏱️ 12 minutes. Add the rice and stir until the grains are thoroughly coated with butter, 1 to ⏱️ 2 minutes. Pour in the wine and continue stirring until most of the wine has evaporated.
butter8 tablespoonsgarlic (minced or grated)2 cloves
3
Add 1 cup of the chicken broth to the rice and cook over medium heat, stirring constantly, until the broth has been absorbed. Continue adding broth, 1 cup at a time, stirring the risotto until the broth is absorbed before adding more. You will know the risotto is done when the rice is just tender and the sauce is creamy, it should take around ⏱️ 25 minutes.
4
While the risotto is cooking, bring a large pot of salted water to a boil. Lay the lobster tails flat on a cutting board with the shell side facing upward. Using a very sharp, large knife, cut the tail in half lengthwise and slice all the way through the shell. Once boiling, add the lobster tails and boil until the tails are bright red, about ⏱️ 5-8 minutes. Drain and then use your hands to break the shell away from the meat.
lobster tails4
5
When the risotto is ready, stir in the parmesan, parsley, basil and the fontina cheese in. Season with salt, pepper and crushed red pepper flakes.
fontina cheese (cubed)8 ounces
6
Divide the risotto among bowls. Top with kale, tomatoes, and lobster. Drizzle the reserved brown butter over the lobster tails. EAT!
butter8 tablespoonslobster tails4
Nutrition Facts
calories
902 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
806 mg
protein Content
29 g
cholesterol Content
140 mg
carbohydrate Content
61 g
saturated Fat Content
18 g
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