LOBSTER AND SHRIMP RISOTTO
Make and share this Lobster and Shrimp Risotto recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add the celery, onion and garlic. Cook over medium-high heat for 2-3 minutes, stirring occasionally.
- Add the wine and bring to a boil. Reduce the heat and add 1 cup of the broth and the rice, Worcestershire sauce, salt and pepper. Simmer until the broth has been absorbed.
- Add 1 cup of broth. Simmer until the broth has been absorbed. Continue adding the broth and simmering the rice. When the last cup of broth is added, include the lobster, shrimp and parsley. Simmer for 10 minutes, or until the rice has almost completely absorbed the broth and the seafood is cooked through.
Nutrition Facts : Calories 341.1, Fat 6.7, SaturatedFat 1.1, Cholesterol 95.8, Sodium 1411.4, Carbohydrate 45.1, Fiber 2.3, Sugar 2.4, Protein 19.4
BROWN BUTTER RISOTTO WITH LOBSTER
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.
- In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
- In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.
- Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.
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
LOBSTER AND SHRIMP RISOTTO BELLE
Steps:
- Cook the lobster off in a pot with 2 inches of water and a roughly sliced shallot. Remove from shell and roughly chop , keep the lobster water to which you add the chicken both. Steam off and cool the broccoli. Chop the tomoto. In a thick bottomed pot, cook the shrimp in olive oil with salt and pepper over med high heat, remove shell and rough chop and set aside. Add 1 chopped shallot to pan and sauté in oil til translucent, add the rice and continue sauté for 3-5 mins. Add enough broth to cover the rice and cook over medium heat. Once the water is absorbed, continue to add enough broth to loosen up the rice and cook til absorbed. Adjust S&P to taste. Add the minced garlic. Continue adding small amounts of stock until rice is cooked yet a bit firm. Can use water if run out of stock. Finish by adding the lobster meat, shrimp, broccoli, butter, cheese, half and half, and tomato and lemon juice.
LOBSTER RISOTTO
A very rich and creamy risotto with lobster, caramelized onions, and sherry.
Provided by pkkviper
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.
- Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
- Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
- Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
- Mix honey into onions and cook 5 minutes more.
- Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.
Nutrition Facts : Calories 565.1 calories, Carbohydrate 59.7 g, Cholesterol 87.3 mg, Fat 25.4 g, Fiber 1.8 g, Protein 19.3 g, SaturatedFat 11 g, Sodium 1392.5 mg, Sugar 6.2 g
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
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