Best Lobster And Shrimp Risotto Recipes

Lobster and Shrimp Risotto image

Provided by gailanng

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 cup celery, finely chopped
1 cup white onion, finely chopped
3 garlic cloves, minced
1/2 cup dry white wine
5 cups chicken broth, divided
1 1/2 cups arborio rice
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 lb fresh lobster, cleaned and cut into small pieces
1/2 lb large shrimp, cleaned and cut into small pieces
1/4 cup flat leaf parsley, chopped

Steps:

Heat the oil in a large saucepan and add the celery, onion and garlic. Cook over medium-high heat for 2-3 minutes, stirring occasionally.
Add the wine and bring to a boil. Reduce the heat and add 1 cup of the broth and the rice, Worcestershire sauce, salt and pepper. Simmer until the broth has been absorbed.
Add 1 cup of broth. Simmer until the broth has been absorbed. Continue adding the broth and simmering the rice. When the last cup of broth is added, include the lobster, shrimp and parsley. Simmer for 10 minutes, or until the rice has almost completely absorbed the broth and the seafood is cooked through.

Nutrition Facts : Calories 341.1, Fat 6.7, SaturatedFat 1.1, Cholesterol 95.8, Sodium 1411.4, Carbohydrate 45.1, Fiber 2.3, Sugar 2.4, Protein 19.4

Provided by Food Network

Yield 4 servings

Number Of Ingredients 21

1 pound monk fish fillet cut into 5 inch cubes
2 tablespoon flour
12 21/25 shrimp diced into 1/4 inch pieces (save 4 shrimp whole)
2 cups arborio rice
3 tablespoon butter
1 small onion chopped
3 cups chicken broth or water
2 tablespoon olive oil
1 medium onion chopped
1 medium carrot chopped
1 celery stalk chopped
1 tablespoon Tomato paste
4 large tomato peeled, seeded and diced (or one can dice tomato in juice)
4 cloves of garlic chopped
1 cup dry white wine
1/4 cup brandy
1/2 cup heavy cream
thyme/bay leave
Salt and pepper to taste
2 tablespoon. Truffle oil
Herb of your choice for garnish (chervil, parsley, tarragon or basil)

Steps:

To make the tomato sauce: In a large soup pot, heat the oil over high heat until smoking. Add the lightly floor cubed monkfish and cook for about 2 minutes, stirring frequently. Remove the fish and set aside. Add the onion, carrot and celery cook for another 5 minutes. Add the garlic, tomato and tomato paste cook for another 5 minutes. Deglaze the pan with brandy then white wine. Reduce by half and add 1cup of water (or chicken broth). Add thyme and bay leave, season with salt and pepper. Bring to a boil and reduce heat. Simmer for 15 minutes. Add the cream brings back to a boil; simmer for another 5 minutes. Check the seasoning. Set aside.
To make the risotto: In a medium saucepan, melt the butter. Add the onion and cook for 2 minutes. Add the rice and cook for 1 minutes stirring frequently. Add a cup of the liquid, cook and stir until all the liquid has been absorbed. Repeat the procedure until you have used all the liquid. Add the diced shrimp and the monkfish. Add some of the tomato sauce and cook for another 5 minutes (add more sauce as needed) the risotto should be creamy but not to liquid. Serve immediately in soup bowls and garnish with one of the whole shrimp, your favorite herb, and drizzle with the truffle oil.

LOBSTER AND SHRIMP RISOTTO BELLE image

Yield 2 people

Number Of Ingredients 14

1 - 1lb lobster
4- Large shrimp
Broccoli flowerets(1 loose cup)
2 shallots (one minced, one roughly sliced)
Small clove garlic - minced
S&P
1 unsalted chicken broth
1 oz unsalted butter
3 - 4 tablespoons half and half or cream
Olive oil
1 cup Risotto rice
1 tablespoon parmesan
1 plum tomato chopped.
Juice of half a lemon

Steps:

Cook the lobster off in a pot with 2 inches of water and a roughly sliced shallot. Remove from shell and roughly chop , keep the lobster water to which you add the chicken both. Steam off and cool the broccoli. Chop the tomoto. In a thick bottomed pot, cook the shrimp in olive oil with salt and pepper over med high heat, remove shell and rough chop and set aside. Add 1 chopped shallot to pan and sauté in oil til translucent, add the rice and continue sauté for 3-5 mins. Add enough broth to cover the rice and cook over medium heat. Once the water is absorbed, continue to add enough broth to loosen up the rice and cook til absorbed. Adjust S&P to taste. Add the minced garlic. Continue adding small amounts of stock until rice is cooked yet a bit firm. Can use water if run out of stock. Finish by adding the lobster meat, shrimp, broccoli, butter, cheese, half and half, and tomato and lemon juice.