LOBSTER RISOTTO
So you cooked some lobster and that was great. You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock. This is as it should be, always. Lobster is expensive. Make its flavors last. And when you are ready, make this risotto. Heat the stock in a pot. Melt butter in a heavy saucepan next to it, add onions and cook them translucent, salt the whole and add Arborio rice, then stir to combine. Now start adding hot broth to the rice, a cup at a time, stirring endlessly all the while, never adding more stock until everything you have added has been absorbed. When everything is tender and creamy, add Parmesan and any leftover lobster meat you happen to have. If the answer is none, do not worry in the least. This is a rich risotto without meat, luxury eating on the cheap.
Provided by Sam Sifton
Categories dinner, main course
Time 45m
Yield Serves 4, plus leftovers
Number Of Ingredients 10
Steps:
- In a medium pot, heat the stock and keep warm.
- In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
- Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 19 grams, Carbohydrate 97 grams, Fat 34 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 13 grams, Sodium 1296 milligrams, Sugar 8 grams, TransFat 0 grams
EASY LOBSTER RISOTTO
Something I made that was inspired by Mario Batali. It goes well as a side dish along with sauteed salmon.
Provided by SusieQ88
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Coarsely chop 1 onion. Finely chop remaining 1/2 onion.
- Bring 3 quarts of water to a boil in a large pot, and add coarsely chopped onion, carrot, and bay leaf. Prepare an ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove and submerge in the ice bath for 1 minute, then drain and set aside. Keep the lobster cooking liquid warm over low heat.
- Combine olive oil, finely chopped onion, and tomato paste in a deep, 10- to 12-inch skillet and cook over medium heat until onion is softened but not browned, 8 to 10 minutes. Add rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add wine, then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook, stirring constantly, until the liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed each time before adding more, for 15 minutes.
- Meanwhile, remove the lobster meat from the shell, leaving the claws whole, and chop the tail meat into 1-inch pieces. Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes. Season with salt and pepper.
- Remove from heat; add parsley and butter, and stir vigorously. Serve immediately.
Nutrition Facts : Calories 775.7 calories, Carbohydrate 78.3 g, Cholesterol 79 mg, Fat 34.4 g, Fiber 2.5 g, Protein 25 g, SaturatedFat 7.7 g, Sodium 418.6 mg, Sugar 4.1 g
EGGS OVER (EASY) LOBSTER RISOTTO PATTIES
Provided by Sam Sifton
Categories breakfast, brunch, dinner, main course
Time 25m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Form 4 balls, about ½-cup each, of chilled leftover risotto into any shape you choose: triangles, squares, circles.
- In a large heavy skillet over medium-high heat melt enough butter to coat the pan. Sear the risotto cakes until golden brown. Flip and sear the second side. (If needed, use a splatter guard.) Transfer patties to a paper towel-lined plate.
- Wipe the skillet clean and place over medium-low heat. Crack the eggs gently into a bowl. Add enough butter to coat the skillet. Add one egg at a time to the pan and cook until the whites are opaque. Season with salt and pepper and serve over the risotto patties.
RISOTTO CAKES
Steps:
- In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
LOBSTER SCRAMBLED EGGS
When and if you find yourself in possession of some leftover lobster meat, I suggest you make these eggs.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Beat eggs and tarragon in a small bowl. Set aside.
- Sprinkle lobster pieces with cayenne pepper.
- Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 1.1 g, Cholesterol 411.1 mg, Fat 20.8 g, Protein 21.7 g, SaturatedFat 10.1 g, Sodium 370.8 mg, Sugar 0.7 g
PANKO, ALMOND & PARMESAN CRUSTED RISOTTO CAKES WITH SAFFRON
Make and share this Panko, Almond & Parmesan Crusted Risotto Cakes With Saffron recipe from Food.com.
Provided by Camden Cook
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Panko, Almond and Parmesan Crust:.
- Combine flour, paprika and salt in a shallow dish, mixing to combine. In a shallow dish whisk eggs, milk and mustard. In a third shallow dish, combine panko, almonds, Parmesan and parsley.
- Risotto Cakes with Saffron and Lobster:.
- Heat oil in skillet set over medium-high heat. Add celery and onion; saute until translucent. Add rice and saute until rice is just starting to brown. Add saffron, chile and white wine and cook until wine is absorbed. Add 1 cup of stock and bring to a boil. Reduce heat to medium and cook, stirring often, until liquid is absorbed. Add remaining stock a little at a time, stirring frequently. Keep adding stock until rice is tender and creamy but not mush (you might need a little more or less stock than the recipe calls for). Stir in the lobster meat, butter, Parmesan and orange zest. Check seasoning and adjust as necessary. Pour onto a cookie sheet and cool completely. Using a round cookie cutter, cut out discs from the risotto. Dredge risotto in flour mixture; dip in egg mixture, and coat thoroughly with panko bread mixture.
- Frying:.
- Heat oil and butter in a skillet set over medium heat. Add risotto cakes to skillet and brown on both sides. Serve immediately.
Nutrition Facts : Calories 899.8, Fat 42.9, SaturatedFat 16.4, Cholesterol 155.2, Sodium 1231.8, Carbohydrate 96.7, Fiber 5.9, Sugar 6.5, Protein 28.7
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