Creamy Lobster Orzo
Creamy Lobster Orzo
Ingredients
- 4 lobster tails
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 shallot, finely diced
- 1 1/2 cups orzo
- 3 cups chicken broth, or seafood stock
- 3/4 cup heavy cream
- 1/2 cup Parmesan cheese
- 1 lemon, juiced
- as needed salt, to taste
- as needed black pepper, to taste
- as needed fresh parsley, chopped, for garnish
- 1 tablespoon Calabrian chili peppers, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Carefully add the lobster tails and cook for 5 to 7 minutes, or until they turn bright red and the meat is opaque.
⏱️ 7 min
- 2
Remove the lobster tails from the pot and let them cool slightly. Once cool enough to handle, remove the meat from the shells and chop it into bite-sized pieces. Set aside.
⏱️ 5 min
- 3
In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely diced shallot and cook for 2 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
⏱️ 3 min
- 4
Add the orzo to the skillet and cook for 2 minutes, stirring frequently, allowing it to lightly toast.
⏱️ 2 min
- 5
Pour in the chicken broth (or seafood stock). Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10 to 15 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed, similar to risotto.
⏱️ 15 min
- 6
Stir in the remaining 2 tablespoons of butter, Parmesan cheese, heavy cream, and the juice of 1 lemon. Mix until well combined and the sauce is creamy.
⏱️ 2 min
- 7
Season the orzo with salt and black pepper to taste. If desired, stir in the Calabrian chili peppers for a touch of heat.
⏱️ 1 min
- 8
Gently fold in the chopped lobster meat. Cook for just 1 minute more to warm through. Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lobster Orzo
- 4 lobster tails
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 shallot, finely diced
- 1 1/2 cups orzo
- 3 cups chicken broth, or seafood stock
- 3/4 cup heavy cream
- 1/2 cup Parmesan cheese
- 1 lemon, juiced
- as needed salt, to taste
- as needed black pepper, to taste
- as needed fresh parsley, chopped, for garnish
- 1 tablespoon Calabrian chili peppers, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Carefully add the lobster tails and cook for 5 to 7 minutes, or until they turn bright red and the meat is opaque.
⏱️ 7 min - 2
Remove the lobster tails from the pot and let them cool slightly. Once cool enough to handle, remove the meat from the shells and chop it into bite-sized pieces. Set aside.
⏱️ 5 min - 3
In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely diced shallot and cook for 2 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
⏱️ 3 min - 4
Add the orzo to the skillet and cook for 2 minutes, stirring frequently, allowing it to lightly toast.
⏱️ 2 min - 5
Pour in the chicken broth (or seafood stock). Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10 to 15 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed, similar to risotto.
⏱️ 15 min - 6
Stir in the remaining 2 tablespoons of butter, Parmesan cheese, heavy cream, and the juice of 1 lemon. Mix until well combined and the sauce is creamy.
⏱️ 2 min - 7
Season the orzo with salt and black pepper to taste. If desired, stir in the Calabrian chili peppers for a touch of heat.
⏱️ 1 min - 8
Gently fold in the chopped lobster meat. Cook for just 1 minute more to warm through. Garnish with fresh chopped parsley before serving.
⏱️ 1 min