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What could be better than the creamy smoothness of risotto with a hint of truffle combined with the elegance of lobster. If you need, or want, a show-off entree this is perfect for guests or that romantic dinner. There seems to be alot to this recipe but the result is worth it. I have prepared this using both warm and cold water lobster tails and I prefer the cold for its sweetness. For the truffle oil I have only used the black variety. This recipe is courtesy of Bon Appetit, January 1998
Units: US | Metric
Serving Size: 1 (349 g)
Servings Per Recipe: 4
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