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Exotic Spiced Grilled Lobster with Saffron Risotto and Charred Broccolini
Exotic Spiced Grilled Lobster with Saffron Risotto and Charred Broccolini

Exotic Spiced Grilled Lobster with Saffron Risotto and Charred Broccolini
A luxurious dinner featuring grilled lobster, creamy saffron risotto, and charred broccolini.
Exotic Spiced Grilled Lobster with Saffron Risotto and Charred Broccolini
Ingredients:
1
Servings
  • 2
    item
     lobster
  • 200
    g
     arborio rice
  • 0.5
    g
     saffron
  • 150
    g
     broccolini
  • 50
    g
     parmesan cheese
  • 30
    g
     butter
  • 30
    ml
     olive oil
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 100
    ml
     white wine
  • 500
    ml
     vegetable stock
  • 1
    item
     lemon
  • 10
    g
     parsley
Preparation Time: 90 minutes
Exotic Spiced Grilled Lobster with Saffron Risotto and Charred Broccolini
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Prepare the lobster by splitting it in half lengthwise and brushing with olive oil.
  3. Grill the lobster for about 5-7 minutes on each side until cooked through.
  4. In a saucepan, melt butter and sauté shallot and garlic until translucent.
  5. Add arborio rice and toast for a minute before adding white wine.
  6. Once the wine is absorbed, gradually add vegetable stock while stirring continuously.
  7. Add saffron threads and continue cooking until the rice is creamy and al dente.
  8. Stir in parmesan cheese and season with salt and pepper.
  9. Blanch broccolini in boiling water for 2 minutes, then char on the grill.
  10. Serve grilled lobster on a bed of saffron risotto with charred broccolini on the side.
  11. Garnish with lemon wedges and chopped parsley.
Nutrition Per Serving 1200 g Per 100g
Energy 1200 kcal 100 kcal
Protein 60 g 5.0 g
Fibre 10 g 0.8 g
Salt 2 g 0.2 g
Sugar 5 g 0.4 g
Carbohydrates 150 g 12.5 g
Fat 80 g 6.7 g
  • 2
    item
     lobster
  • 200
    g
     arborio rice
  • 0.5
    g
     saffron
  • 150
    g
     broccolini
  • 50
    g
     parmesan cheese
  • 30
    g
     butter
  • 30
    ml
     olive oil
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 100
    ml
     white wine
  • 500
    ml
     vegetable stock
  • 1
    item
     lemon
  • 10
    g
     parsley
1
Servings
0

Preheat the grill to medium-high heat.

Prepare the lobster by splitting it in half lengthwise and brushing with olive oil.

Grill the lobster for about 5-7 minutes on each side until cooked through.

In a saucepan, melt butter and sauté shallot and garlic until translucent.

Add arborio rice and toast for a minute before adding white wine.

Once the wine is absorbed, gradually add vegetable stock while stirring continuously.

Add saffron threads and continue cooking until the rice is creamy and al dente.

Stir in parmesan cheese and season with salt and pepper.

Blanch broccolini in boiling water for 2 minutes, then char on the grill.

Serve grilled lobster on a bed of saffron risotto with charred broccolini on the side.

Garnish with lemon wedges and chopped parsley.

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