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Creamy Lobster Risotto

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by Tracey Bloom

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Brace yourself for ultimate luxury with Chef Tracey’s totally indulgent Creamy Lobster Risotto. She starts with traditional Arborio rice, slowly swirled and simmered in a rich blend of butter, white wine, lemon, and broth to release all the starch that gives this dish its amazingly smooth texture. Then comes the Parmesan cheese, adding saltiness and umami. Succulent, sweet lobster tail meat and fresh English peas (plus a parsley garnish) provide the final touch. “This dish is already so rich and delicious, the lobster just elevates it to insane levels and the peas bring you back to earth,” she says. And the best part is you can take this incredible culinary journey anytime you want.

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Nutritional facts

Protein

26g

Carbs

64g

Calories

770

Fat

45g

Ingredients

Base, Lobster, KnorrButterBlack PepperLobsterLemonOnionPeasKosher SaltParmesan CheeseArborio RiceChicken BaseWhite WineCanola OilItalian Parsley

Reviews

4.2

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Based on 51 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

difficulty reheating lobster to not be chewy. May want to vacuum seal it.

Marcus Buckner-Perry · 02/04/25

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About Tracey Bloom

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Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.

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