---
title: Lemon-Truffle Lobster Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lemon-truffle-lobster-risotto-68f64d4e2ec5cbd71097d632
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Hard
allergens:
  - Milk
  - Shellfish
  - Soy
  - Wheat
tags:
  - Seafood
  - Risotto
  - Date Night
  - Italian
rating: 4.5
rating_count: 186
source_chef: Courtney Laga
review_highlights:
  - theme: Flavor
    text: The truffle seasoning and lobster combination creates restaurant-quality taste
  - theme: Ease of prep
    text: The risotto requires constant stirring for 25-30 minutes
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/Seafood/lemon-truffle-lobster-risotto.avif"
---
@veggie stock concentrate{1%unit}
@truffle seasoning{1%tsp}
@onion{1%unit}
@cream sauce base{1%unit}
@lemon{1%unit}
@italian dressing{2%tbsp}
@mixed greens{2%cups}
@arborio rice{1%cup}
@tomato{1%unit}
@tuscan heat spice{1%unit}
@lobster tails{2%unit}
@balsamic glaze{1%unit}
@garlic powder{1%tsp}
@demi-baguette{1%unit}
@butter{2%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}
@olive oil{2%tbsp}

Preheat oven to 400°F. Line a #baking sheet{} with parchment paper.

Slice demi-baguette crosswise into 8-10 rounds. Spread out on the baking sheet and drizzle with olive oil; season with salt and black pepper. Bake until golden and crisp ~{10%minutes}.

Meanwhile, in a #small bowl{}, dice tomato and combine with half the garlic powder, half the balsamic glaze, 1 tbsp diced onion, a drizzle of olive oil, salt, and pepper. Set aside.

Heat a drizzle of olive oil in a #large pan{} over medium heat. Add remaining onion and cook, stirring occasionally, until softened and lightly browned ~{4%minutes}.

Add 1 cup simmering water and veggie stock concentrate to the pan with arborio 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%minutes}. Stir in cream sauce base, truffle seasoning, and tuscan heat spice.

Heat butter in a #small pan{} over medium heat. Add lobster tails and cook, stirring occasionally, until cooked through and no longer translucent ~{3%minutes}. Turn off heat; stir in a squeeze of lemon juice, salt, and pepper.

In a #large bowl{}, toss mixed greens with italian dressing. Divide risotto, lobster, crostini, and bruschetta topping between plates. Drizzle with remaining balsamic glaze and serve immediately.