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

Lobster and Corn Risotto might be just the main course you are searching for. One serving contains 516 calories, 22g of protein, and 9g of fat. This gluten free and pescatarian recipe serves 4. If you have arborio rice, lemon juice, clam juice, and a few other ingredients on hand, you can make it. It is a pretty expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes.

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 great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. One wine you could try is Francine et Olivier Savary Chablis Vieilles Vignes. It has 4.6 out of 5 stars and a bottle costs about 33 dollars.

Francine et Olivier Savary Chablis Vieilles Vignes

Savary’s Vieilles Vignes bottling is the ultimate introduction to this magical combination: Chardonnay grown in Kimmeridgian limestone and a properly dosed élevage in wood. The electricity and minerality imparted by the soil are balanced by a buttery creaminess that is heavenly.