Lobster Farrotto With Lobster Mushrooms And Zucchini Recipes

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FARRO RISOTTO WITH MUSHROOMS



Farro Risotto With Mushrooms image

A risotto type of dish using farro in place of the rice.

Provided by Deborah Mele

Categories     Risotto

Time 45m

Number Of Ingredients 13

1 Cup Dried Farro
1 Pound Chopped Mixed Mushrooms
1 Small Onion, Peeled And Diced
2 Tablespoons Butter
2 Tablespoons Olive Oil
3 - 4 Cups Chicken or Vegetable Broth, Kept Warm
1 Cup Dry White Wine
Salt & Pepper
2 Tablespoons Butter
3 Tablespoons Grated Parmesan or Pecorino Cheese
1/3 Cup Chopped Fresh Parsley
1/2 Cup Toasted, Chopped Hazelnuts
Grated Parmesan or Pecorino Cheese

Steps:

  • In a heavy saucepan, heat the butter and oil and then add the onions and mushrooms.
  • Cook until softened and cooked through.
  • Drain the farro and stir into the pot with the mushrooms.
  • Add the white wine and continue to cook until it is almost absorbed.
  • Continue to cook the farro over medium low heat stirring often, adding one ladleful of hot broth at a time.
  • Once the broth gets absorbed, continue to stir and add more broth until the farro is tender to the bite but still retains some chewiness.
  • Season the farro with salt and pepper and remove from the heat.
  • Add the butter, chopped parsley, and grated cheese and stir until combined
  • Serve in individual bowls topped with some chopped hazelnuts and offer additional cheese at the table.

LOBSTER RISOTTO WITH SAFFRON, CHERRY TOMATOES AND ZUCCHINI



Lobster Risotto with Saffron, Cherry Tomatoes and Zucchini image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 21

1 lemon, halved
1 bulb garlic, halved crosswise
1 bunch fresh thyme
1/4 cup whole coriander seeds
3 bay leaves
2 tablespoons kosher salt
1 bottle white wine
Two 2-pound lobsters
2 quarts chicken stock
2 tablespoons extra-virgin olive oil
Pinch saffron
1 yellow onion, diced
Kosher salt
Crushed red pepper flakes
2 cups carnaroli rice
2 cups white wine
2 beefsteak tomatoes, core and seeds removed, diced
1 large zucchini, core and seeds removed, diced
4 tablespoons cold unsalted butter
1/2 cup freshly grated parmesan cheese
1/2 cup parsley leaves, chopped

Steps:

  • For the court-bouillon: Prepare a large pot of boiling water (about 8 quarts). To the water, add the lemon halves, garlic, thyme, coriander seeds, bay leaves, salt and wine. Bring the pot back to a boil, then add the lobster and cook until bright red, 10 minutes. Remove the lobster from the water and set aside to cool.
  • When cool enough to handle, remove the tail, claw and knuckle meat and reserve the shells and bodies. Keep 2 pieces of claw meat whole and reserve. Slice 1 tail lengthwise into 4 pieces and reserve. Dice the remaining tail into large chunks along with the remaining claw meat and knuckle meat. Set aside.
  • For the risotto: Warm the chicken stock in a saucepan over medium-low heat. Add the reserved lobster shells and bodies to the stock.
  • Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, season with kosher salt and a pinch of crushed red pepper and saute until the onions are translucent, 5 minutes. Add the rice and stir to coat with the olive oil and onion. Toast the rice, stirring frequently, for 2 to 3 minutes. Add the wine, tomatoes and a pinch of salt and stir frequently until the liquid has completely absorbed.
  • Begin to add the hot stock, two ladlefuls at a time. Stir frequently until the stock has absorbed into the rice. Add the saffron. Repeat adding the stock two more times until the rice is tender but still has some bite to it. There may be leftover stock. Add the zucchini, diced lobster meat, butter, parmesan cheese and parsley. Stir vigorously to combine. Season with kosher salt to taste.
  • To plate, scoop generous portions of risotto into 4 bowls. Halve the reserved pieces of claw meat crosswise to make 4 pieces. Garnish each portion with a piece of lobster claw and tail.

FETTUCCINE WITH LOBSTER AND ZUCCHINI



Fettuccine With Lobster and Zucchini image

Feta cheese gives a briny edge to this quick pasta dish, with fresh zucchini, tomatoes, herbs and lobster. Add the lobster off-heat at the end to guard against overcooking; it will warm just enough as it is gently tossed, putting all the ingredients on speaking terms. If you are entertaining guests and do not prefer last-minute preparations, don't hesitate to serve the pasta at room temperature, glossed with an extra glug or two of good olive oil.

Provided by Florence Fabricant

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
1/4 cup finely chopped shallots
2 large cloves garlic, minced
2 cups diced fresh tomatoes
2 medium zucchini (10 to 12 ounces), trimmed and diced
1 1/2 tablespoons minced fresh mint leaves
2 tablespoons minced chives
1/2 cup crumbled feta cheese (about 3 ounces)
1/4 teaspoon smoked paprika
Salt and ground black pepper
6 tablespoons heavy cream
Cooked meat from 2 (1 1/4-pound) lobsters, diced
1 pound fettuccine
2 teaspoons grated lemon zest

Steps:

  • Heat 1 tablespoon of the oil in a 12-inch sauté pan. Add shallot and garlic, and sauté on medium-low until soft but not brown. Add the tomatoes and cook about 5 minutes, until most of their liquid has evaporated. Add another tablespoon of the olive oil and then the zucchini and cook, stirring, 3 minutes or so, until the zucchini is tender but not soft. Fold in 1 tablespoon of the mint and 1 1/2 tablespoons of the chives.
  • Add the feta and cook, stirring, a few minutes, until it softens. Stir in paprika, and season to taste with salt and pepper. Add the cream, bring to a simmer and cook 2 to 3 minutes until the cream starts to thicken. Remove from the heat and stir in the lobster meat.
  • Bring a large pot of salted water to a boil for the pasta. Cook the fettuccine until al dente, about 6 minutes. Reserve 1/4 cup of the pasta water. Drain the pasta, add to the sauté pan, drizzle on the remaining tablespoon of oil and the lemon zest and toss with the zucchini and lobster mixture. Add pasta water, turn the heat to low, add salt and pepper, if needed, and gently mix the ingredients for no more than 3 minutes, just until heated through. Serve with a scattering of the remaining chives and mint.

FARRO WITH WILD MUSHROOMS



Farro with Wild Mushrooms image

We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

½ ounce dried porcini mushrooms
2 tablespoons olive oil
10 brown mushroom caps, diced
salt to taste
½ onion, diced small
2 cloves garlic, minced
1 cup pearled farro, rinsed, or more to taste
3 cups chicken stock, divided
2 tablespoons creme fraiche
2 tablespoons chopped fresh flat-leaf parsley
freshly ground black pepper to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
  • Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium, and cook and stir until hot, 2 to 4 minutes.
  • Stir onion into mushrooms; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Pour farro into mushroom mixture; stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture; bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
  • Increase heat to high and stir remaining chicken broth into farro mixture; bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro is starting to get tender, about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness, about 15 minutes more.
  • Reduce heat to low; stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.8 g, Cholesterol 8.6 mg, Fat 8.2 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 400.9 mg, Sugar 1.8 g

LOBSTER RISOTTO



Lobster Risotto image

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

¼ cup olive oil, divided
2 onions, chopped
6 cups chicken broth
1 shallot, chopped
1 clove garlic, chopped
1 ½ cups Arborio rice
½ cup white wine
1 tablespoon honey
3 tablespoons butter
1 cup light cream
1 tablespoon paprika
1 teaspoon cayenne pepper
¼ cup sherry
2 cups cooked lobster meat
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste

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

FARRO WITH MUSHROOMS



Farro With Mushrooms image

Farro is chewier than Italian rice and doesn't release starch when it's cooked, so there's no need to stir it the way you'd stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn't require tending.

Provided by Martha Rose Shulman

Categories     dinner, weekday, one pot, main course, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 13

1/2 ounce (1/2 cup, approximately) dried porcini mushrooms
1 quart chicken stock or vegetable stock
1 1/2 cups farro
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
Salt to taste
2 large garlic cloves, green shoots removed, minced
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
Freshly ground pepper to taste
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
1/4 cup chopped fresh parsley

Steps:

  • Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
  • Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
  • Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 769 milligrams, Sugar 8 grams

LOBSTER IN MUSHROOM WINE SAUCE



Lobster in Mushroom Wine Sauce image

Make and share this Lobster in Mushroom Wine Sauce recipe from Food.com.

Provided by Mysterygirl

Categories     Lobster

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 (10 ounce) lobster tails
4 tablespoons butter
4 cloves garlic, finely chopped
8 tablespoons shallots, finely chopped
8 tablespoons white wine
1 cup white mushroom, sliced
1 cup heavy whipping cream
4 scallions, sliced

Steps:

  • Place tails in a pot of boiling water and pre-cook for 2 minutes.
  • Remove from pot and ice down to stop the cooking process.
  • After the lobster has rested in the ice for 15 minutes, remove meat from the tails, cut into large chunks.
  • Set aside meat.
  • Save tail shells for presentation.
  • In a large skillet, melt butter.
  • Sauté garlic and shallots for 3 minutes.
  • Carefully add white wine and simmer until reduced by half.
  • Add mushrooms and sauté till lightly.
  • browned (4 to 5 minutes).
  • Add heavy cream and bring to boil.
  • Add partially cooked lobster meat and reduce heat to a simmer.
  • Cook approximately 5 minutes, or until lobster meat is fully cooked and sauce is slightly thickened.
  • Rinse lobster tail shell and place on dinner plate.
  • Serve lobster over shell and garnish with sliced scallions.

Nutrition Facts : Calories 675.9, Fat 37.9, SaturatedFat 21.7, Cholesterol 310.4, Sodium 613.5, Carbohydrate 15.3, Fiber 0.6, Sugar 1, Protein 61.2

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2021-10-27 Watch Anne Burrell prepare an indulgent date night risotto with lobster, tomatoes, zucchini, saffron and lots of Parm + butter.
From yahoo.com


LOBSTER FARROTTO WITH LOBSTER MUSHROOMS AND ZUCCHINI …
Heat the lobster stock in a saucepan over medium heat. Add the lobster tails and cook for 10 to 12 minutes. Remove to a sheet tray and set aside to cool. Reserve the stock for later. Remove the meat from the shells and cut into nice bite-sized pieces. To a large skillet, add the mushrooms and cook, stirring occasionally, until brown, 8 to 10 ...
From cookingchanneltv.com


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