Lobster and Corn Risotto

Name: Lobster and Corn Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 296 milliliters Arborio rice; 1 Tbsp butter; 2 celery stalks, chopped; 454 grams clam juice; 118 milliliters dry white wine; 237 milliliters fresh corn kernels; 2 garlic cloves, minced; 79 milliliters chopped green onions; 1 Tbsp fresh lemon juice; 907 grams lobster, cooked; 57 grams 1/2 cup shredded Monterey Jack cheese; 177 milliliters finely chopped onion; 473 milliliters chopped onion; 1 teaspoons salt; 710 milliliters water

The recipe Lobster and Corn Risotto could satisfy your Mediterranean craving in roughly 45 minutes. Watching your figure? This gluten free and pescatarian recipe has 516 calories, 22g of protein, and 9g of fat per serving. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of arborio rice, butter, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

To prepare stock, remove meat from cooked lobster tail and claws. Chop meat; chill.

Ingredients you will need

Lobster Tails

Stock

Meat

Place lobster shell in a large zip-top plastic bag. Coarsely crush shell using a meat mallet or rolling pin.

Ingredients you will need

Lobster

Meat

Equipment you will use

Meat Tenderizer

Ziploc Bags

Rolling Pin

Place crushed shell in a large saucepan; add 3 cups water, 2 cups onion, celery, and clam juice. Bring to a simmer over medium heat. Cover and cook 20 minutes. Strain shell mixture through a sieve over a bowl, reserving stock (about 3 cups); discard solids.

Ingredients you will need

Clam Juice

Celery

Onion

Stock

Water

Equipment you will use

Sauce Pan

Sieve

Bowl

Place stock in a large saucepan; keep warm over low heat.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

To prepare risotto, melt butter in a medium saut pan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add 3/4 cup onion and garlic; cook 3 minutes or until tender, stirring frequently.

Ingredients you will need

Garlic

Onion

Add rice; cook 2 minutes, stirring constantly.

Ingredients you will need

Rice

Add wine and salt; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

Ingredients you will need

Salt

Wine

Add stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in reserved lobster meat and corn; cook 2 minutes or until heated.

Ingredients you will need

Lobster Meat

Stock

Corn

Remove from heat; stir in cheese, green onions, and lemon juice.

Ingredients you will need

Green Onions

Lemon Juice

Cheese

Equipment

Ingredients

Servings:

296milliliters

Arborio rice 1Tbsp

butter 2

celery stalks, chopped 454grams

clam juice 118milliliters

dry white wine 237milliliters

fresh corn kernels 2

garlic cloves, minced 79milliliters

chopped green onions 1Tbsp

fresh lemon juice 907grams

lobster, cooked 57grams

1/2 cup shredded Monterey Jack cheese 177milliliters

finely chopped onion 473milliliters

chopped onion 1teaspoons

salt 710milliliters

water

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Simonnet-Febvre Chablis Les Preuses Grand Cru with a 5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.