Simple Lobster Risotto

 

This simple lobster risotto was so easy to make and well worth it too!  Ted mentioned it made him think of a lovely restaurant in Las Vegas that we love, a sure sign it was to his liking!  We both enjoyed this tremendously.  I used the basmati rice and we love that as well the whole meal was excellent!   I served it with fresh asparagus with sundried tomatoes and feta cheese on the side.

Serves 4

Ingredients

  • 4 cups fat-free, lower-sodium chicken broth
  • 3 (5-ounce) American lobster tails
  • 3 tablespoons butter, divided
  • 1 cup uncooked Arborio rice or other medium-grain rice
  • 3/4 cup frozen green peas, thawed

Preparation

Bring broth and 1 1/2 cups water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.

 

Nutritional Information

Amount per serving

  • Calories 374
  • Fat 10.7 g
  • Satfat 5.8 g
  • Monofat 2.6 g
  • Polyfat 0.9 g
  • Protein 24.7 g
  • Carbohydrate 44.4 g
  • Fiber 4.1 g
  • Cholesterol 80 mg
  • Iron 2 mg
  • Sodium 620 mg
  • Calcium 63 mg

Original recipe from My Recipes

print

Published by