Lobster And Asparagus Risotto Recipes

LOBSTER AND ASPARAGUS RISOTTO

Steps:

• Preheat the oven to 400F degrees.
• Coat an ovenproof saute (pan with cooking spray and place it over medium-high heat).
• Add the lobster, garlic, shallots and red bell pepper, and saute for 1 1/2 minutes, or until the lobster in just cooked.
• Remove the lobster from the pan and set it aside to cool.
• Add the wine, rice and lemon juice to the pan, and stir and cook for two minutes.
• Add one cup of the stock and continue cooking, stirring constantly, until the liquid has just evaporated.
• Add 1 1/2 cups more of the stock, and allow the stock to evaporate again while stirring.
• Stir in the remaining 1 1/2 cups of stock, the tomato, asparagus, dill, basil and salt.
• Transfer the pan to the oven and finish cooking for about 20 minutes, until all the liquid has evaporated.
• Remove the pan from the oven, and stir in the reserved lobster.

EASY LOBSTER RISOTTO

Steps:

• Coarsely chop 1 onion. Finely chop remaining 1/2 onion.
• Bring 3 quarts of water to a boil in a large pot, and add coarsely chopped onion, carrot, and bay leaf. Prepare an ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove and submerge in the ice bath for 1 minute, then drain and set aside. Keep the lobster cooking liquid warm over low heat.
• Combine olive oil, finely chopped onion, and tomato paste in a deep, 10- to 12-inch skillet and cook over medium heat until onion is softened but not browned, 8 to 10 minutes. Add rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add wine, then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook, stirring constantly, until the liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed each time before adding more, for 15 minutes.
• Meanwhile, remove the lobster meat from the shell, leaving the claws whole, and chop the tail meat into 1-inch pieces. Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes. Season with salt and pepper.
• Remove from heat; add parsley and butter, and stir vigorously. Serve immediately.

LEMON ASPARAGUS RISOTTO

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
• Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
• Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
• Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
• Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.