500 g of lobster, cut into fine strips
1 tablespoon of lemon juice
1 teaspoon of salt
1/4 cup of olive oil (60 ml)
1 medium onion, chopped
1 1/2 cups of Italian-style arborio rice or the same amount of long-grain rice (300 g)
1 cup of dry white wine (240 ml)
1.4 liters of chicken broth, hot
1 tablespoon of ground cumin
500 g of lobster, cut into fine strips
1 tablespoon of lemon juice
1 teaspoon of salt
1/4 cup of olive oil (60 ml)
1 medium onion, chopped
1 1/2 cups of Italian-style arborio rice or the same amount of long-grain rice (300 g)
1 cup of dry white wine (240 ml)
1.4 liters of chicken broth, hot
1 tablespoon of ground cumin
Season the lobster with lemon juice and salt
Set aside
In a medium saucepan, heat the olive oil over high heat until the onion begins to brown
Add the rice and cook for an additional 1 minute, stirring constantly
Add the white wine, stir, and let it evaporate for a few minutes
Add the hot chicken broth, a little at a time, stirring constantly
Reduce the heat to moderate and continue adding more broth as it evaporates
When the rice is almost cooked, add the cumin, lobster, and a bit more broth
Cook until the rice is tender but still slightly firm (al dente)
It will be creamy
Serve immediately
567 calories per serving
