Postrios Lobster With Curry Risotto Recipes

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POSTRIO'S LOBSTER WITH CURRY RISOTTO



Postrio's Lobster With Curry Risotto image

Provided by Linda Wells

Categories     dinner, project, main course

Time 1h40m

Yield Four servings

Number Of Ingredients 20

2 1 1/2-pound lobsters
8 tablespoons olive oil
1 cup chopped green onions
5 large cloves garlic, sliced
1 cup sliced ginger root
1/4 cup curry powder
1 teaspoon red chili flakes
1 cup plum wine
1 cup Port
14 ounces, plus 4 cups, chicken stock, preferably homemade
1 cup heavy cream
Salt and freshly ground pepper to taste
1 small carrot, diced fine
1 stalk celery, diced fine
1 small onion, diced fine
Pinch of saffron
1 1/2 cup white wine
2 cups Arborio rice
4 tablespoons butter
1/2 cup Parmesan cheese

Steps:

  • Fill a pot large enough to hold two lobsters with water and bring to a boil. Add the lobsters and cook for 5 minutes. Drain and remove the lobsters, letting them cool.
  • Separate the claws and the tail from the body. Remove the intestines. Chop the body into quarters and cut the tail into 4 medallions, leaving it in the shell.
  • In a large sauce pot, heat 4 tablespoons of the olive oil over medium heat. Add the lobster bodies and saute for 4 minutes until lightly browned on all sides. Add the green onions, garlic and ginger and saute until the onion is wilted. Add the curry powder and chili flakes and stir for 2 minutes. Pour in the plum wine and Port, stirring to disloge any bits that stick to the pan. Cook over high heat until the liquid reduces by half. Add the 14 ounces of chicken stock and reduce by half again.
  • Press the sauce through a strainer, getting all the juices from the lobster and vegetables. Discard the lobster and vegetables. Pour the sauce into a medium-sized pot and heat over medium heat. Add the cream and reduce until it coats the back of a spoon. Season the sauce with salt and pepper to taste. Keep the sauce warm while making the risotto.
  • In a 2-quart saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the vegetables and saute over until medium-tender. Add the saffron and wine and reduce by half. Add the rice and 1/4 cup of the chicken stock. Stir constantly until the liquid is absorbed. Repeat the procedure, adding 1/4 cup of chicken stock at a time, until all the liquid is absorbed. The rice should be al dente. If you prefer the rice cooked more, just add more liquid. Finish by stirring in the butter and Parmesan cheese.
  • Heat a pan large enough to saute all the lobster. Add 2 tablespoons of olive oil and the lobster. Cook only long enough to reheat the lobster, about three minutes. Add the sauce to the pan and stir in 2 tablespoons of butter. Remove from the heat.
  • To serve, divide the risotto among four serving plates and arrange the lobster around the risotto. Pour the sauce over the lobster.

PAN-SEARED SCALLOPS OVER LOBSTER-PROSCIUTTO RISOTTO



Pan-Seared Scallops over Lobster-Prosciutto Risotto image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons extra-virgin olive oil
1 yellow onion, diced small
1 tablespoon chopped garlic
1 tablespoon chopped shallot
1 1/4 cups arborio rice
1/2 cup white wine
2 cups lobster stock
1/4 cup tomato paste
1/4 cup sherry
One 8-ounce warm-water lobster tail
1 tablespoon butter, melted
Vegetable oil, for deep-frying
4 ounces thinly sliced prosciutto, julienned
2 pounds dry sea scallops (U-10)
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 cup shredded Parmesan
1/4 cup fresh cilantro leaves
Citrus Butter Sauce, for drizzling, recipe follows
Scallion Oil, for drizzling, recipe follows
1/2 lemon, juiced
1/2 lime, juiced
1/2 orange, juiced
1/4 cup white wine
4 tablespoons butter, cold
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
12 green onions, trimmed
Salt and freshly ground black pepper

Steps:

  • For the risotto: Heat the olive oil in a medium saucepan over medium-high heat until just beginning to smoke. Add the onions, garlic and shallots; saute, stirring frequently, until the onions are translucent. Add the rice and stir to coat with the oil. Add the white wine, stirring to make sure the rice grains are moving freely and not clumped together. Reduce the heat to medium.
  • In a separate saucepan, whisk together the lobster stock, tomato paste and sherry. Add to the lobster stock mixture to the rice, 1/2 cup at a time. Cook, stirring continuously, until all the stock has been added and the rice is al dente. Set the risotto aside and keep warm.
  • Split the lobster tail in half, coat the meat with butter, and lightly sprinkle with salt and pepper. Grill until almost fully cooked. Remove the meat from the shell, cut into bite-size cubes, and add to the risotto to finish cooking. Set the risotto aside.
  • Heat the vegetable oil in a deep skillet over medium-high heat. Deep-fry the julienned prosciutto until crispy, 1 minute. Drain on paper towels. Add 3/4 cup of the fried prosciutto to the risotto; reserve the remainder for garnish.
  • For the scallops: Preheat the oven to 450 degrees F.
  • Heat a large saute pan over high heat. While the pan is heating, pat the scallops dry with a heavy, lint-free paper towel and sprinkle with salt and pepper. Add the olive oil to the pan; heat until extremely hot and smoking. Add the scallops and cook until beginning to turn golden brown, about 3 minutes. Flip the scallops, then transfer to the oven for about 4 minutes, or until cooked through.
  • To finish: Return the risotto to medium heat. Add the Parmesan and stir to combine.
  • For each serving, top one scoop of risotto with 5 sea scallops. Drizzle with citrus butter sauce and scallion oil, and garnish with the reserved crispy prosciutto and some cilantro leaves.
  • Combine the lemon juice, lime juice, orange juice and white wine in a small saucepan over medium heat. Cook until reduced by three-quarters. Remove from the heat add the butter, stirring continuously until smooth. Season with salt and pepper.
  • Combine the olive oil, green onions, and a pinch of salt and pepper in a blender or food process. Blend on high speed until smooth.

LOBSTER RISOTTO ARANCINI



Lobster Risotto Arancini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h50m

Yield 4 to 6 servings, 24 aracini

Number Of Ingredients 17

2 tablespoons butter
1 large shallot, finely chopped
2 cloves garlic, smashed and peeled
1 1/2 cups arborio rice
1 cup white wine, such as pinot grigio
3 cups chicken broth or lobster stock, at room temperature
2/3 cup grated Parmesan
1 tablespoon lemon juice
1 teaspoon freshly chopped parsley
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray
2 cups panko
1/2 cup finely grated Parmesan
2 eggs, beaten
8 ounces lobster tail meat, chopped into 1/2-inch cubes
Vegetable oil, for frying

Steps:

  • For the risotto: Melt the butter in a large saucepan over medium heat. Add the shallot and cook until they are softened, about 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the rice and stir with a wooden spoon to combine the onion mixture with the rice. Add the wine and simmer until the liquid is evaporated. Add 1/2 cup of the 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. You may need to add an additional cup of water. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat. Stir in the Parmesan, lemon juice, parsley, salt and pepper. Spray a baking sheet with the nonstick cooking spray and spread the risotto out on the sheet to cool to room temperature, about 15 minutes.
  • For the arancini: In a large bowl combine the risotto, 1/2 cup of the panko, the Parmesan and the eggs. With damp hands, use about 2 tablespoons of the risotto mixture to form 1 3/4-inch diameter balls. Make an indentation in the center of each ball and insert a cube of lobster. Cover up the hole to completely enclose the lobster and roll the balls in the remaining 1 1/2 cups panko to coat.
  • In a large, heavy-bottomed saucepan, pour in enough oil to so that it is 3-inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.

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

LOBSTER RISOTTO



Lobster Risotto image

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

1/4 cup butter
1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
Salt
2 cups arborio, carnaroli or other short-grained white rice
Meat from 1 cooked lobster, chopped
2 tablespoons minced chives
1/2 cup grated Parmesan
Freshly ground black pepper
About 6 cups lobster stock

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

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