Prep Time: 15 min. • Cook Time: 30 min.
Thinly slice green onions. Follow package directions to defrost lobster meat and then pat dry with a paper towel. Peel and microplane the ginger. Follow package directions to rinse rice prior to cooking. Cook peas according to package directions.
In a pot, combine rice with chicken stock. Bring to a boil and then lower to a simmer and cover and cook for 20 minutes or until rice is tender.
While the rice is cooking, add soy sauce to a pot and bring to a boil, lower heat and reduce soy sauce to half. Stir in 1 tablespoon of butter and set aside.
Once rice is tender, stir in the lobster meat, ginger, half of the green onions, salt and pepper. Cook for 2-3 minutes then stir in the remaining butter and peas and cook for another 2 minutes. Stir until rice is creamy and resembles risotto.
Divide the risotto between 4 bowls. Top with soy glaze, remaining green onions, and sesame seeds and enjoy!
Approximate Nutritional Information (Per serving):
Calories 570, Fat 14g, Sat Fat 8g, Trans Fat 0g, Cholesterol 155mg, Sodium 3030mg, Total Carbohydrate 81g, Fiber 2g, Sugars 2g, Protein 27g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free