Easy Lobster Risotto

Heinen’s frozen creamy risotto gets the royal treatment with fresh lobster meat, lemon and microgreens for a dish that’s sure to impress your loved ones.

Carolyn Hodges

Recipe - Heinen's of Rocky River

Prep Time5 Minutes

Cook Time20 Minutes

Ingredients

2 4-5 oz. lobster tails, thawed if frozen

2 packages Heinen’s frozen creamy risotto

Lemon juice, plus lemon wedges for serving

Vigeo Gardens microgreens, any variety

Directions

Add 1-2 inches of water to the bottom of a large pot fitted with a steamer tray. Bring to a boil. Add the lobster tails and cover the pot. Steam for about 6 minutes, or until just cooked through.
Transfer the lobster tails to a bowl of ice water for a couple minutes to stop the cooking. Using kitchen shears, cut the lobster tail shells from head to tail, then peel back the shells to remove the meat. Cut the lobster meat into 1-inch pieces, reserving any of the juices. Set aside.
Heat the frozen risotto according to package instructions. Stir in the juice of half a lemon, plus more if desired. Fold in the cooked lobster meat and any reserved juices.
Serve the lobster risotto topped with microgreens and lemon wedges.

5 minutes

Prep Time

20 minutes

Cook Time

Servings

Directions

Add 1-2 inches of water to the bottom of a large pot fitted with a steamer tray. Bring to a boil. Add the lobster tails and cover the pot. Steam for about 6 minutes, or until just cooked through.
Transfer the lobster tails to a bowl of ice water for a couple minutes to stop the cooking. Using kitchen shears, cut the lobster tail shells from head to tail, then peel back the shells to remove the meat. Cut the lobster meat into 1-inch pieces, reserving any of the juices. Set aside.
Heat the frozen risotto according to package instructions. Stir in the juice of half a lemon, plus more if desired. Fold in the cooked lobster meat and any reserved juices.
Serve the lobster risotto topped with microgreens and lemon wedges.