Lobster & Corn Risotto
Rebecca Smith
From Cooking Light Magazine, March 2005.
ingredients
- STOCK:
- 1 (2lb) Lobster, cooked
- 3 cups water
- 2 cups sweet onion, chopped
- 2 celery stalks, chopped
- 2 (8oz) bottles clam juice
- RISOTTO:
- 1 tbsp butter
- 3/4 cup onion, finely chopped
- 2 tsp minced garlic
- 1 1/4 cups Arborio rice
- 1/2 cup white cooking wine
- 1/2 tsp salt
- 1 cup fresh corn kernels (or Niblets brand canned corn)
- 1/2 cup shredded mozzarella cheese
- 1/3 cup green onions, chopped
- 1 tbsp fresh lemon juice
directions
- 1
To prepare stock:
- 2
Remove meat from cooked lobster tail and claws. Chop meat and chill. Place lobster shell in a large zip-top plastic bag. Coarsely crush shell using a meat mallet or 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. Return stock to saucepan and keep warm over low heat.
- 3
To prepare risotto:
- 4
Melt butter in a medium sauté pan over medium heat. Add 3/4 cup onion and garlic. Cook 3 minutes or until tender, stirring frequently. Add rice. Cook 2 minutes, stirring constantly. Add stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 35-40 minutes total). Stir in reserved lobster meat and corn. Cook 2 minutes or until heated. Remove from heat; stir in cheese, green onions, and lemon juice.
notes
I like to garnish with fresh chopped Italian parsley and cubed avocado and serve with Red Lobster biscuits. Yum!
Source: Rebecca Smith
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