Garlicious Grown Lobster Risotto with Black Garlic Butter

Garlicious Grown Lobster Risotto with Black Garlic Butter

A luxurious seafood dish featuring creamy risotto and succulent lobster, elevated with the rich flavour of black garlic butter.

Ingredients:

  • 2 green lobster tails
  • ½ litre fish or vegetable stock, heated
  • ¾ cup arborio rice
  • 30g butter
  • ½ onion, finely diced
  • ¼ cup white wine
  • 6 spears asparagus
  • ½ cup fresh or frozen peas
  • 1 lemon
  • 30g butter (for garlic butter)
  • 2–3 Garlicious Grown black garlic cloves, sliced

Method:

  1. Prepare the Stock: Keep fish or vegetable stock warm on the stove.

  2. Cook the Risotto Base:

    • Heat oil in a large, heavy-based saucepan over medium-high heat.
    • Add onion and cook, stirring, for 5 minutes or until softened.
    • Add rice and cook, stirring, for 1–2 minutes until coated.
    • Add wine and cook for 30 seconds, stirring until absorbed.
  3. Add Stock Gradually:

    • Add ⅓ cup stock to the rice mixture, stirring until absorbed.
    • Continue adding stock in increments until the rice is tender and creamy.
    • Stir in peas, squeeze lemon juice over, and keep warm.
  4. Prepare Black Garlic Butter:

    • Soften butter and mix with black garlic slices using a fork.
    • Keep refrigerated if making in advance.
  5. Cook the Lobster Tails:

    • Preheat a lightly oiled barbecue hotplate.
    • Place lobster tails flesh side down and cook for 10–12 minutes, turning once, until opaque and firm to the touch.
  6. Assemble and Serve:

    • Spoon risotto onto plates.
    • Place lobster tails on top and brush black garlic butter generously over the flesh.
    • Serve immediately and enjoy!

Notes:

  • Inspired by Gryphons Caffe Bar, Griffith ACT.
  • Serves 2. Perfect for a date night or special occasion.