Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Lobster and samphire are such a brilliant pairing. In this risotto I’ve used lobster tails – much easier than prepping a whole lobster.
Prep: 5 minutes
Cooking: 30 minutes
Total: 35 minutes
2 onions finely chopped
4 garlic cloves crushed
3-4 lobster tails, shell removed, flesh sliced 2cm thick
300g Arborio risotto rice
150ml white wine
1.4l fish stock
1 tbsp butter
1-2 tbsp Fresh chopped parsley
Colour the onion in a pan with some oil for 10 minutes before adding the garlic. Stir for a minute then add the Arborio rice.
After 1 minute add the wine and let it bubble.
Add the stock one ladleful at a time until the rice is cooked (about 25-30 minutes). The texture should be creamy.
Add the sliced lobster tails and samphire. Add a knob of butter, the juice from the lemon, give the pan a stir pop a lid on for 5 minutes.
Season and serve with fresh chopped parsley.