Lemon Truffle Lobster Risotto with Tomato Bruschetta and Mixed Greens Salad

This lemon truffle lobster risotto is the ultimate indulgence for seafood lovers. Creamy arborio rice infused with truffle seasoning and a rich cream sauce base, topped with succulent lobster meat sautéed in lemon butter. Each bite is pure decadence.

To balance the richness, we serve it with crispy baguette crostini topped with balsamic tomato bruschetta and a side of mixed greens tossed in Italian dressing. It’s a complete gourmet meal that’s surprisingly achievable at home.

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Ingredients

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

16 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. Wash and dry produce. Dice tomatoes into ¼-inch pieces. Halve, peel and finely dice onion. Quarter lemon. Using kitchen shears, cut along underside of each lobster shell, leaving meat intact and stopping at tail. Pull sides of shell apart to expose meat. Remove meat and cut into ½-inch pieces. Discard shells. Place lobster meat in a medium bowl. Wash cutting board thoroughly before proceeding.
2. Slice baguette crosswise into 8-10 rounds (16-20 rounds for 4 servings). Spread out on a baking sheet and drizzle with olive oil; season with salt and pepper. Bake on top rack until golden brown, 8-10 minutes.
3. Meanwhile, in a small bowl, combine tomatoes, half the garlic powder, half the balsamic glaze, 1 TBSP diced onion, a drizzle of olive oil, salt and pepper (all the balsamic glaze and 2 TBSP diced onion for 4 servings).
4. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add remaining onion and cook, stirring occasionally, until softened and lightly browned, 3-4 minutes. Add rice, half the Tuscan Heat Spice, remaining garlic powder, 1 TBSP butter and a big pinch of salt (½ tsp for 2 servings, 1 tsp for 4). (For 4, use all the Tuscan Heat Spice and 2 TBSP butter.) Cook, stirring often, until rice is translucent, 1-2 minutes.
5. Add 1 cup simmering water and stock concentrates to pan with rice. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water-adding ½ cup at a time and stirring until liquid has absorbed-until rice is al dente and mixture is creamy, 25-30 minutes. (Depending on pan size, you may need a little more or less liquid. For a more al dente risotto, cook less time.) Stir in cream sauce base; cook until slightly thickened, 1 minute more. Turn off heat; stir in half the truffle seasoning (all for 4 servings). Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water.
6. Heat 2 TBSP butter (4 TBSP for 4 servings) in a small pan over medium heat. Add lobster and cook, stirring occasionally, until cooked through and no longer translucent, 2-3 minutes. Turn off heat; stir in a squeeze of lemon juice, salt and pepper. Once risotto is done, stir in lobster and lemon butter from pan. Taste and season with salt and pepper.
7. In a large bowl, toss mixed greens with dressing. Using a slotted spoon, spoon balsamic tomatoes onto crostini. Divide lobster risotto between bowls; season with pepper. Place tomato bruschetta crostini on a serving plate. Serve with salad and any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, thaw them completely in the refrigerator before using. Pat dry with paper towels before cooking.

What can I substitute for truffle seasoning?

You can omit it or use a pinch of truffle salt or truffle oil for a similar flavor.

How do I store leftovers?

Store risotto and crostini separately in airtight containers in the refrigerator for up to 2 days. Reheat risotto gently on the stovetop with a splash of water.