Lobster Risotto With Peas Recipes

RISOTTO WITH PEAS

Steps:

• Heat oil in a 3-1/2 quart sauté pan over medium heat.
• Add onion and garlic.
• Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
• Add rice.
• Cook, stirring, until grains look opaque, about 2- 3 minutes.
• Add broth, wine and frozen peas.
• Stir to combine.
• Increase heat to medium-high, cover and bring to a boil, stirring often.
• Reduce heat to low and simmer, uncovered.
• Stir occasionally.
• Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
• Rice should be tender but not mushy.
• Remove from heat.
• Add cheese and stir to combine.
• Season with salt and pepper if desired.
• Serve warm, with additional grated cheese to top if desired.

LOBSTER RISOTTO

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).

LEMON RISOTTO WITH PEAS

Steps:

• In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.

LOBSTER RISOTTO WITH DAY BOAT SCALLOPS, SHIITAKE MUSHROOMS, PEAS, AND PEA TENDRILS

Steps:

• Heat 3 tablespoons oil in a medium saucepan. Add onion and garlic and cook until soft. Stir in Arborio rice to coat, then add wine and cook until reduced. Add stock, 2 cups at a time, for a total of 4 cups, and cook until al dente. If you run out of stock and need to add more liquid, use water. Add kosher salt and freshly ground black pepper, to taste. Transfer risotto to a sheet pan and cool in the refrigerator, if making ahead of time.
• Add 1-ounce olive oil to another saucepan and heat oil until almost smoking. Add shiitake mushrooms and reserved risotto and toss. Add remaining 1/2 cup lobster stock, a little at a time. Then add lobster meat, 2 ounces Asiago cheese, and cold butter and stir gently to incorporate and until heated through. Transfer risotto to the center of a plate.
• Meanwhile, in a separate saute pan, heat 1 1/2 tablespoons olive oil until almost smoking. Season scallops with 1 teaspoon each kosher salt and pepper. Sear scallops until just cooked through, about 1 to 2 minutes per side. Place scallops on top of risotto.
• Wipe pan out, add 1 tablespoon oil, and heat. Add peas and pea tendrils and toss for 30 seconds. Place on top of risotto and scallops. Drizzle Lobster Oil around edge of plate, garnish with remaining cheese on top, and serve.
• Preheat oven to 400 degrees F.
• Place lobster bodies in roasting pan, drizzle with 2 tablespoons olive oil, and roast for 45 minutes or until slightly charred.
• In a large stockpot, heat 1/4 cup olive oil over medium heat. Add garlic, onions, carrots, and fennel and saute for 5 minutes. Add wine and cook until reduced by half. Add roasted lobster bodies, water, and all remaining ingredients. Simmer for 1 1/2 to 2 hours. Strain and reserve. If making ahead of time, cool stock, and store in an airtight container in the refrigerator for 1 day, or freeze for up to 1 month.
• Preheat oven to 400 degrees F.
• Roast lobster bodies for 10 minutes and then transfer to a large saucepan. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let cool. Strain and discard solids. Set aside until ready to use. If making oil more than 2 hours ahead of time, store oil in the refrigerator.

RISOTTO WITH PEAS

Steps:

• In a medium-size heavy saucepan, warm the oil. Add the onion and cook until barely softened, about 5 minutes. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes. Remove and puree half the mixture and reserve. Also reserve the other, unpureed half.
• Melt 2 tablespoons of the butter in the pot. Add the rice and cook over medium heat until it becomes opaque. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes. Add the broth and the pureed pea mixture.
• Cook at a lively simmer for 15 minutes. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer. Remove from the heat, add the remaining pea mixture and butter. Season with salt and pepper to taste. Stir in the cheese and serve immediately.

LOBSTER RISOTTO WITH PEAS

Steps:

• Bring broth to a boil in a large saucepan over high heat. Add lobster tails; reduce heat. Simmer gently 4 to 5 minutes or until shells turn bright red and lobster meat is opaque. Remove lobster from broth; let cool at least 10 minutes. Keep broth warm over low heat.
• If your phone rings, tell the caller you're making Lobster Risotto and you'll call back. At which point, they'll ask you what time is dinner. If you wish, tell them when it's going to be ready and to pick up a bottle of Prosecco on their way.
• Meanwhile, heat 2 tablespoons of the oil in a 10-inch saute pan over medium heat. Add onion; saute 3 minutes. Add rice; saute 2 minutes. Add wine; simmer until wine is absorbed. Begin adding warm broth to rice mixture 1/2 cup at a time (a large ladleful), keeping the liquid at a gentle simmer and stirring frequently. When broth is almost absorbed, add another 1/2 cup and continue simmering and stirring frequently.
• Meanwhile, shell lobster; cut the meat into 1/2-inch thick chunks. Try not to nibble on too much of the lobster meat. Because, yum, its lobster.
• When 3-1/2 cups of the broth are absorbed by the rice (18 to 20 minutes), add lobster meat and peas. Continue simmering and stirring in the last of the broth as needed. Rice should be slightly al dente and the mixture should be creamy. Remove from heat; stir in 1/2 cup of the cheese, remaining 1 tablespoon oil and the lemon peel. Season to taste with salt.
• Transfer to shallow bowls; top with remaining 1/4 cup cheese. Garnish with parsley if desired.

LOBSTER RISOTTO WITH PEAS

Steps:

• Bring broth to a boil in a large saucepan over high heat. Add lobster tails; reduce heat. Simmer gently 4 to 5 minutes or until shells turn bright red and lobster meat is opaque. Remove lobster from broth; let cool at least 10 minutes. Keep broth warm over low heat.
• If your phone rings, tell the caller you're making Lobster Risotto and you'll call back. At which point, they'll ask you what time is dinner. If you wish, tell them when it's going to be ready and to pick up a bottle of Prosecco on their way.
• Meanwhile, heat 2 tablespoons of the oil in a 10-inch saute pan over medium heat. Add onion; saute 3 minutes. Add rice; saute 2 minutes. Add wine; simmer until wine is absorbed. Begin adding warm broth to rice mixture 1/2 cup at a time (a large ladleful), keeping the liquid at a gentle simmer and stirring frequently. When broth is almost absorbed, add another 1/2 cup and continue simmering and stirring frequently.
• Meanwhile, shell lobster; cut the meat into 1/2-inch thick chunks. Try not to nibble on too much of the lobster meat. Because, yum, its lobster.
• When 3-1/2 cups of the broth are absorbed by the rice (18 to 20 minutes), add lobster meat and peas. Continue simmering and stirring in the last of the broth as needed. Rice should be slightly al dente and the mixture should be creamy. Remove from heat; stir in 1/2 cup of the cheese, remaining 1 tablespoon oil and the lemon peel. Season to taste with salt.
• Transfer to shallow bowls; top with remaining 1/4 cup cheese. Garnish with parsley if desired.