Lobster Risotto

10 ingredients
1 steps

Ingredients

  • 24 oz ... uncooked lobster tails; in shells
  • 4 cups ... broth (chicken preferred, vegetable okay)
  • 1 cup ... red bell peppers; chopped
  • 1/2 cup ... shallots; chopped
  • 1/4 cup ... onion; chopped
  • 1.5 cups ... risotto (arborio rice)
  • 1/2 cup ... brandy
  • 1/2 cup ... heavy whipping cream
  • 1/2 cup ... chives; chopped fine
  • 3-4 TBL ... truffle oil

Directions

  1. 1
    {"0":"Place (defrosted) lobster tails in simmering, salted water; cook thoroughly (10-12 minutes).","2":"Place cooked lobster tails in cold water to cool. Drain.","4":"Remove meat from shells, cut into bite-size pieces, set aside.","6":"Break shells into pieces, bake in (pre-heated to 375 degrees) oven for 12-15 minutes.","8":"Combine shells with 1.5 cups of broth, blend until finely chopped. Strain broth fine, reserve, discard shells.","10":"Bring remaining broth to simmer, set aside.","12":"Heat 2-3 TBL oil in large saucepan with medium heat.","14":"Add pepper, shallots, onion and saute 2-3 minutes.","16":"Stir in rice for 2 minutes.","18":"Add brandy, reduce heat to low and stir until absorbed.","20":"Add lobster broth, bring to simmer, cook until rice becomes creamy.","22":"Add remaining chicken broth slowly (take 15-20 minutes).","24":"Blend in lobster meat, blend in cream, stir slowly over low heat until thoroughly heated.","26":"Add remaining oil and chives, stir in thoroughly.","28":"Salt & pepper to taste."}

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