Lemon-Truffle Lobster Risotto
with Tomato Bruschetta Crostini & Mixed Greens Salad
- Milk
- Shellfish
- Soy
- Wheat
Indulgent lobster meets truffle-kissed risotto in this luxurious feast! Succulent seafood pairs with creamy arborio rice, while golden crostini topped with balsamic tomato bruschetta and crisp mixed greens provide perfect balance. Each bite of lemon-butter lobster and velvety risotto delivers pure decadence!
Ingredients
3 unit
Veggie Stock Concentrate
2 g
Truffle Seasoning
1 unit
Onion
4 ounce
Cream Sauce Base
(Contains: Milk)
Ā½ unit
Lemon
1.5 ounce
Italian Dressing
(Contains: Milk)
4 ounce
Mixed Greens
Ā¾ cup
Arborio Rice
2 unit
Tomato
Ā½ tablespoon
Tuscan Heat Spice
8 ounce
Lobster Tails
(Contains: Shellfish)
2.5 teaspoon
Balsamic Glaze
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
3 teaspoon (tsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- Adjust rack to top position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (Youāll use the water in Step 5.) Wash and dry produce.
- Dice tomatoes into Ā¼-inch pieces. Halve, peel, and finely dice onion. Quarter lemon.
- Using kitchen shears, cut along underside of each lobster shell*, leaving meat intact and stopping at tail. Pull sides of shell apart to expose meat. Remove meat and cut into Ā½-inch pieces. Discard shells. Place lobster meat in a medium bowl. TIP: Wash cutting board thoroughly before proceeding.
-
Slice baguette crosswise into 8-10 rounds (16-20 rounds for 4 servings). Spread out on a baking sheet and drizzle with olive oil; season with salt and pepper.
-
Bake on top rack until golden brown, 8-10 minutes.
-
Meanwhile, in a small bowl, combine tomatoes, half the garlic powder, half the balsamic glaze, 1 TBSP diced onion, a drizzle of olive oil, salt, and pepper (all the balsamic glaze and 2 TBSP diced onion for 4 servings).
-
Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add remaining onion and cook, stirring occasionally, until softened and lightly browned, 3-4 minutes.
-
Add rice, half the Tuscan Heat Spice, remaining garlic powder, 1 TBSP butter, and a big pinch of salt (we used Ā½ tsp; 1 tsp for 4 servings). (For 4, use all the Tuscan Heat Spice and 2 TBSP butter for 4 servings.) Cook, stirring often, until rice is translucent, 1-2 minutes.
-
Add 1 cup simmering water and stock concentrates to pan with rice. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering waterāadding Ā½ cup at a time and stirring until liquid has absorbedāuntil rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or less liquid. If you prefer risotto more al dente, cook for less time.
-
Stir in cream sauce base; cook until slightly thickened, 1 minute more. Turn off heat; stir in half the truffle seasoning (all for 4 servings). TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water.
-
Heat 2 TBSP butter (4 TBSP for 4 servings) in a small pan over medium heat. Add lobster and cook, stirring occasionally, until cooked through and no longer translucent, 2-3 minutes. Turn off heat; stir in a squeeze of lemon juice, salt, and pepper.
-
Once risotto is done, stir in lobster and lemon butter from pan. Taste and season with salt and pepper.
-
In a large bowl, toss mixed greens with dressing.
- Using a slotted spoon, spoon balsamic tomatoes onto crostini.
-
Divide lobster risotto between bowls; season with pepper. Place tomato bruschetta crostini on a serving plate. Serve with salad and any remaining lemon wedges on the side.
