- Bring broth and 1 ½ C water to a boil in a saucepan. Add lobster tails; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes.
- Remove meat from cooked lobster tails, reserving shells (I used a kitchen scissors to do this). Chop meat. Return the shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes.
- Strain shell mixture, reserving broth, discard solids and shells. Return broth mixture to saucepan; keep warm over low heat.
- Heat 1 Tbsp butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 C broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly.
- Reserve 2 Tbsp broth mixture. Add the remaining broth mixture, ½ C at a time, stirring constantly until each portion is absorbed before adding the next portion (about 22 minutes total).
- Remove from heat, and stir in lobster, the reserved 2 Tbsp broth mixture, 2 Tbsp butter, and green peas.
Risotto is not for the faint of heart. Stirring constantly for 22 minutes is a lot (let me tell you, my wrists felt it the next day. See how out of shape I am?!); and not something one could likely do after a day's work. This is not a set it and forget it meal, that's for sure. So make this one on a weekend or a holiday, and/or when lobster tails are on sale!
- Preheat oven to 375 degrees. Coat a baking sheet with cooking spray.
- Combine the chipotle pepper, adobo sauce, salsa and 1 Tbsp lime juice in a blender and blend until smooth (I used an immersion blender; worked like a charm.); brush the mixture over both sides of each tilapia fillet.
- Spread the crushed tortilla chips into the bottom of a deep dish; dredge the coated fillets in the chips to coat. Arrange the fillets on the prepared baking sheet.
- Bake the fillets for 15 minutes; at 15 minutes, flip the fillets and bake for another 15 minutes.
- While the fish bakes, place the avocado, sour cream, and 1 Tbsp lime juice and blend until smooth (again, I worked that immersion blender....perfect tool for this). Stir in the milk 1 Tbsp at a time until the consistency is similar to ranch dressing. Season with salt and pepper. Spoon the sauce over the baked fillets to serve.
Ok, this one was easy and tilapia fillets, unbeknownst to me, are cheap. My go-to meats are chicken and beef. Fish is uncharted territory. Tilapia is a nice, white fish, not fishy at all or even slimy. The lobster tails were much worse to work with. Gah.