Simple Lobster Risotto
Simple Lobster Risotto might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 14g of protein, 9g of fat, and a total of 314 calories. It is a good option if you're following a gluten free, fodmap friendly, and pescatarian diet. A mixture of peas, butter, lower-sodium chicken broth, 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. From preparation to the plate, this recipe takes about 1 hour and 3 minutes.
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.
Sustainable Choice: The American lobster population is well managed in Canada and the U.S.