LOBSTER RISOTTO
A very rich and creamy risotto with lobster, caramelized onions, and sherry.
Provided by pkkviper
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.
- Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
- Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
- Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
- Mix honey into onions and cook 5 minutes more.
- Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.
Nutrition Facts : Calories 565.1 calories, Carbohydrate 59.7 g, Cholesterol 87.3 mg, Fat 25.4 g, Fiber 1.8 g, Protein 19.3 g, SaturatedFat 11 g, Sodium 1392.5 mg, Sugar 6.2 g
LOBSTER RISOTTO ARANCINI
Provided by Giada De Laurentiis
Categories appetizer
Time 1h50m
Yield 4 to 6 servings, 24 aracini
Number Of Ingredients 17
Steps:
- For the risotto: Melt the butter in a large saucepan over medium heat. Add the shallot and cook until they are softened, about 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the rice and stir with a wooden spoon to combine the onion mixture with the rice. Add the wine and simmer until the liquid is evaporated. Add 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. You may need to add an additional cup of water. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat. Stir in the Parmesan, lemon juice, parsley, salt and pepper. Spray a baking sheet with the nonstick cooking spray and spread the risotto out on the sheet to cool to room temperature, about 15 minutes.
- For the arancini: In a large bowl combine the risotto, 1/2 cup of the panko, the Parmesan and the eggs. With damp hands, use about 2 tablespoons of the risotto mixture to form 1 3/4-inch diameter balls. Make an indentation in the center of each ball and insert a cube of lobster. Cover up the hole to completely enclose the lobster and roll the balls in the remaining 1 1/2 cups panko to coat.
- In a large, heavy-bottomed saucepan, pour in enough oil to so that it is 3-inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
EGGS OVER (EASY) LOBSTER RISOTTO PATTIES
Provided by Sam Sifton
Categories breakfast, brunch, dinner, main course
Time 25m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Form 4 balls, about ½-cup each, of chilled leftover risotto into any shape you choose: triangles, squares, circles.
- In a large heavy skillet over medium-high heat melt enough butter to coat the pan. Sear the risotto cakes until golden brown. Flip and sear the second side. (If needed, use a splatter guard.) Transfer patties to a paper towel-lined plate.
- Wipe the skillet clean and place over medium-low heat. Crack the eggs gently into a bowl. Add enough butter to coat the skillet. Add one egg at a time to the pan and cook until the whites are opaque. Season with salt and pepper and serve over the risotto patties.
BROWN BUTTER RISOTTO WITH LOBSTER
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.
- In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
- In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.
- Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.
EASY LOBSTER RISOTTO
Something I made that was inspired by Mario Batali. It goes well as a side dish along with sauteed salmon.
Provided by SusieQ88
Time 1h5m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 775.7 calories, Carbohydrate 78.3 g, Cholesterol 79 mg, Fat 34.4 g, Fiber 2.5 g, Protein 25 g, SaturatedFat 7.7 g, Sodium 418.6 mg, Sugar 4.1 g
LOBSTER RISOTTO
So you cooked some lobster and that was great. You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock. This is as it should be, always. Lobster is expensive. Make its flavors last. And when you are ready, make this risotto. Heat the stock in a pot. Melt butter in a heavy saucepan next to it, add onions and cook them translucent, salt the whole and add Arborio rice, then stir to combine. Now start adding hot broth to the rice, a cup at a time, stirring endlessly all the while, never adding more stock until everything you have added has been absorbed. When everything is tender and creamy, add Parmesan and any leftover lobster meat you happen to have. If the answer is none, do not worry in the least. This is a rich risotto without meat, luxury eating on the cheap.
Provided by Sam Sifton
Categories dinner, main course
Time 45m
Yield Serves 4, plus leftovers
Number Of Ingredients 10
Steps:
- In a medium pot, heat the stock and keep warm.
- In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
- Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 19 grams, Carbohydrate 97 grams, Fat 34 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 13 grams, Sodium 1296 milligrams, Sugar 8 grams, TransFat 0 grams
More about "eggs over easy lobster risotto patties recipes"
LOBSTER RISOTTO (THE BEST EVER RISOTTO!) | BAKE IT WITH LOVE
From bakeitwithlove.com
EASY RISOTTO CAKES - TASTY EVER AFTER
From tastyeverafter.com
Ratings 12Calories 311 per servingCategory Appetizer/Entree, Side Dish
BEST LOBSTER RISOTTO RECIPE - HOW TO MAKE LOBSTER RISOTTO
From delish.com
EGGS OVER (EASY) LOBSTER RISOTTO PATTIES | COLD FUSION | COPY ME THAT
From copymethat.com
EGGS OVER (EASY) LOBSTER RISOTTO PATTIES RECIPE
From pinterest.com
CREAMY LOBSTER RISOTTO RECIPE | HOW TO MAKE RISOTTO
From joyfulhealthyeats.com
BEST EASY LOBSTER RISOTTO RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
SIMPLE LOBSTER RISOTTO RECIPE | MYRECIPES
From myrecipes.com
LOBSTER RISOTTO - RECIPE - THE NEW YORK TIMES
From nytimes.com
EGGS OVER (EASY) LOBSTER RISOTTO PATTIES - DINING AND COOKING
From diningandcooking.com
BUTTER LOBSTER RISOTTO - THE FLAVOR BENDER
From theflavorbender.com
LOBSTER RISOTTO RECIPE | THE KITCHN
From thekitchn.com
EGGS OVER EASY LOBSTER RISOTTO PATTIES RECIPES
From tfrecipes.com
LOBSTER PATTIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EGGS OVER (EASY) LOBSTER RISOTTO PATTIES | MELBA MARTIN | COPY ME …
From copymethat.com
LOBSTER RISOTTO - AMANDA'S COOKIN' - FISH & SEAFOOD
From amandascookin.com
EASY LOBSTER RISOTTO (CRAZY GOOD) - MOMSDISH
From momsdish.com
You'll also love