A very rich and creamy risotto with lobster, caramelized onions, and sherry. Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes. Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
To cook the risotto, gently heat the olive oil and 25g of the butter in a heavy-based pan. Once hot, add the shallots and sweat until soft but not coloured. Add the rice and fry lightly, stirring continuously until translucent. Season lightly with salt and cayenne pepper
Watch Rick below to discover just how easy our Stein’s at Home menu boxes make having a Rick Stein lobster experience in the comfort of your dining room is. The three course lobster menu includes scallops with hazelnut and coriander butter, lobster thermidor and chocolate pavé all delivered to your door ready to finish and enjoy at home.
Squeeze in lemon juice and add pecorino romano cheese. Sitr until creamy. Fill a large sauce pot with water. Add 1 tablespoon of salt to water. Bring to a boil Drop lobster tails into the pot, uncovered. Bring to a slow boil. Then once it’s at a slow boil, cook for 3 additional minutes. Remove lobster tails from the pot.