Lemon-Truffle Lobster Risotto

with Tomato Bruschetta Crostini & Mixed Greens Salad

Allergens: Milk, Shellfish, Soy, Wheat

Total: PT1H • Prep: 15 min

Servings:
Ingredients

  • Veggie Stock Concentrate

    3 units

  • Truffle Seasoning

    2 g

  • Onion

    1 unit

  • Cream Sauce Base

    4 ounce

  • Lemon

    ½ units

  • Italian Dressing

    1½ ounce

  • Mixed Greens

    4 ounce

  • Arborio Rice

    ¾ cup

  • Tomato

    2 units

  • Tuscan Heat Spice

    ½ tablespoon

  • Lobster Tails

    8 ounce

  • Balsamic Glaze

    2½ teaspoon

  • Garlic Powder

    1 teaspoon

  • Demi-Baguette

    1 unit

  • Butter

    3 tablespoon (tbsp)

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Olive Oil

    3 teaspoon (tsp)

Cooking steps
1
  • 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. (You’ll use the water in Step 5.) Wash and dry produce.
  • Dice tomatoes into ¼-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 ½-inch pieces. Discard shells. Place lobster meat in a medium bowl. TIP: Wash cutting board thoroughly before proceeding.
2

  • 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.

3

  • 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).

4

  • 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 ½ 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.

5

  • Add 1 cup simmering water and stock concentrates to pan with rice. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until 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.

6

  • 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.

7

  • 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.