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Seafood - Lobster Risotto Recipe

   
 

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     Seafood - Lobster Risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Ingredients
3 - 4 to 5 oz lobster tails
2 cups low sodium chicken broth
2 tbl butter, divided
3/4 c Arborio rice
1/2 c frozen peas, thawed
 
Instructions
Bring broth and 3/4 c water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster and cool for 5 minutes. Remove meat from lobster tails, reserving tails. Chop meat.
Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet. Return crushed shells to broth. Reduce heat to medium-low . Cover and cook for 20 minutes. Strain broth and return to saucepan and keep warm over low heat
Heat 1 tbl butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 c broth and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 c at a time, stirring constantly until each portion is absorbed before adding the next.
Remove from heat and stir in lobster, 1 tbl of butter and green peas.


Originally Submitted 3/30/2018





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