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Lobster tails with dill risotto and brown butter

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  • 8 medium to large lobster tails, shell and vein removed
  • 400g fava/broad beans, removed from pod or frozen
  • Spray oil
  • 1 tsp extra virgin olive oil
  • 100g butter, melted and browned over medium heat – kept warm

Dill and lemon risotto

  • 30ml olive oil
  • 2 tbsp onions, finely chopped
  • 1 clove garlic, chopped
  • 1 cup Italian Arborio rice
  • 4 cups boiling fish/prawn stock
  • 3 tbsp chopped dill
  • ½ tsp lemon essence
  • 2 tbsp Parmesan cheese, finely grated
  • 1 tsp sea salt
  • ½ tsp white pepper
  • 4 lemon cheeks


  1. Refrigerate lobster tails until ready to cook.
  2. Boil the beans in salted water for 1 minute; strain and cool under cold water. These can be eaten as they are but are better with the skin removed.
  3. Make the risotto (right) and keep warm. If risotto is runny, add more stock.
  4. Spray the tails with oil and toss in a hot frying pan to cook through – keep warm.
  5. Reheat beans in microwave with the oil; spoon risotto into the bowl, scatter beans around the base, top with two lobster tails and spoon over some browned butter.

Risotto method

  1. Heat oil in a heavy based saucepan over medium heat and fry onions and garlic until soft and golden. Increase heat to high and add rice – stir for 1 minute. Add 1 cup boiling stock and cook, stirring, until it is absorbed.
  2. Add stock a cupful at a time and stir for 15-20 minutes or until rice is tender and all liquid is absorbed. Stir in dill, lemon essence, cheese, salt and pepper. Cover and leave to sit for 3 minutes before serving. Squeeze lemon over risotto and serve.
Preparation time
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Two Blues Sauvignon Blanc 2014
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