Lobster Risotto with Herb-rubbed Beef Tenderloin

Lobster Risotto with Herb-rubbed Beef Tenderloin
Photo by Jean Allsopp


  • Herb-rubbed Beef Tenderloin
  • ½ cup dry white wine
  • 1 (1 1/2- to 2-pound) live lobster
  • 1 cup Arborio rice
  • 4 tablespoons unsalted butter
  • 1/8 teaspoon freshly ground black pepper
  • ½ cup freshly grated Parmesan cheese
  • + 4 more ingredients
    • 2 teaspoons chopped fresh thyme leaves
    • ½ cup diced shallots
    • 1 tablespoon fresh lemon juice
    • 3 ½ cups chicken broth

Bring a large pot of salted water to a boil. Plunge lobster, headfirst, into boiling water. Cover pot; cook lobster 15 to 20 minutes. Drain and cool. Remove meat from claws and tail, coarsely chop, and set aside. Bring broth just to a simmer in a medium saucepan. Keep warm over low heat. Heat but...

View full recipe at My Recipes


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