Garnish Finishing Salt

Lemon Risotto with Peas, Bacon, and Butter Poached Lobster Tail

Kate Jennemann


  • 1 carton Chicken stock
  • 300g Arborio Rice
  • Zest of 1 Lemon
  • 6 Asparagus stems
  • 1/2 package frozen peas
  • 3 Leeks
  • 6 strips of Bacon
  • 3 tablespoons Soft Cheese
  • parmesan cheese to taste
  • Lobster Tail
  • Garnish Salt


  1. Heat chicken stock in a pot

  2. Sautee sliced leeks

  3. Add Arborio Rice(heat Medium-Low)

  4. Add hot stock one ladle at a time until absorbed by rice. Stir constantly

  5. Poach Lobster tail in butter then set aside
  6. Roast peas and sliced asparagus (EVOO & Salt)

  7. In a bowl combine lemon zest and soft cheese.

  8. Place Bacon strips in the oven. Turn on oven to 350 degrees.

  9. When risotto is al dente combine soft cheese and zest mixture, roasted vegetables and chopped crispy bacon.

  10. Finish with Parmesan Cheese.

  11. Serve with Poached Lobster tail and Season with Garnish Salt to taste