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One-Pot Creamy Lobster and Orzo
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One-Pot Creamy Lemon Herb Parmesan Lobster + Orzo

This one-pot lobster and pasta recipe is full of flavor with a creamy and decadent texture and tons of herbs.
Course Main Course
Keyword creamy, easy, herbs, lemon, lobster, one pot, orzo, recipe, savory, seafood, weeknight meals
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 4 (6 oz.) wild lobster tails
  • 3 garlic cloves, minced
  • 4 Tbsps unsalted butter
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 3 cups chicken stock, low-sodium
  • 1 cup organic heavy cream
  • 2 Tbsps white cooking wine
  • 1 Tbsp freshly-squeezed lemon juice
  • 1 cup freshly-grated parmesan cheese
  • 1 cup orzo, original or multi-color
  • 2 cups kale, de-stemmed + roughly chopped

GARNISH:

  • Lemon wedges
  • Dried or fresh parsley

Instructions

PREPARE THE LOBSTER TAILS:

  • To prep lobster tails, slightly crack shell and remove most of lobster meat outside of shell without completely detaching shell from meat. NOTE: This allows the lobster meat to fully cook through with shell blocking it.

SEAR THE LOBSTER:

  • In large skillet (12-inch) or braiser over medium-high heat, add the butter until melted. Add the minced garlic, sautéing until fragrant and golden. Add the prepped lobster tails (flesh side downward) and let them sear for 3-4 minutes or until golden and the tails begin to change to a bright "red" color. Remove tails from the pan and place unto a plate.

COOK EVERYTHING TOGETHER:

  • In the same skillet (or braiser), add the garlic powder, parsley, basil, oregano, smoked paprika, black pepper, and salt, stirring it together with the sautéed garlic. Add the chicken stock, heavy cream, white cooking wine, lemon juice, chopped kale, and parmesan, stirring until combined and everything begins to bubble. Lastly, add the lobster tails back into the pan atop the orzo (slightly nestling them in).
  • Reduce the heat to medium-low and let everything cook for 10-15 minutes, stirring occasional to ensure that orzo doesn't stick to the bottom. NOTE: If the liquids dry out before the orzo cooks through, add an additional 1/2 cup of chicken stock (at a time).
  • Once done, the orzo should slightly swell and become tender and everything should be creamy.
  • To serve, spoon cooked orzo + lobster unto a plate and garnish with a bit of dried parsley and a lemon wedge, if desired.
  • Bon Appétit!

Notes

  • STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 1-2 days.
  • GREENS: If preferred, you can always add greens other than Kale, like Spinach or Collard Greens to soup for more richness.
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.