LOBSTER RISOTTO:.
Warm broth.
Heat
For this recipe, once you have started the
nd refrigerate until required.
For the risotto, bring stock and 2
he oven to 400\u00b0F. For the gremolata, combine parsley, lemon
For the Salmon:
Preheat oven
8\u00b0C.
Prepare Lobster:.
Cook lobster in a large pot
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
In sauce pan saute onions in 2 tablespoons butter until tender.
Add the rice and cook a minute of two, stirring constantly.
Add wine and cook until absorbed.
Add stock in stages, stirring until rice is between al dente and tender/creamy.
Cut lobster tail into chunks and add to rice.
Cook until lobster is cooked through.
Add remaining butter, Old Bay seasoning and grated cheese.
Sprinkle with parsley.
he garlic and continue cooking for another minute. Add 3/4
inutes. Add wine and cook for 1 minute.
Stir 1
fore adding another.
Cook for approximately 25 to 30
side.
To make the risotto, heat 1 tbsp oil in
y making a basic white risotto. Peel and finely chop the
For the crust, mix the breadcrumbs,
uree is dry.
For the Risotto.4 cups risotto rice, 6 quarts
arge covered pot. Plunge the lobster into the pot, cover, allow
b>for an hour.
FOR LOBSTER SALAD:
Combine cooked Maine lobster meat, cooked lobster
Steps #2 through #6 are for the Veggies.
In a
tart by preparing the glaze for the chicken; mix together a
Saute garlic and pepper in lemon juice until golden brown. Add water, parsley and lobster.
Simmer for approximately 10 minutes.
You may substitute shrimp or scallops for lobster meat.