Best Lobster Asparagus Risotto Recipes

Lobster and Asparagus Risotto image

Provided by Dancer

Categories Lobster

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

6 ounces diced lobster tail meat
1 tablespoon minced garlic
2 tablespoons minced shallots
1 red bell pepper, seeded and diced
6 tablespoons white wine
2 cups arborio rice
3 tablespoons freshly squeezed lemon juice
4 cups low sodium chicken broth
1 large tomatoes, blanched,peeled,seeded and chopped
12 asparagus spears, cut in half on the diagonal
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons thinly sliced fresh basil
1 teaspoon salt

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.

LOBSTER ASPARAGUS RISOTTO image

Yield 4

Number Of Ingredients 9

1/4 lb lobster meat ( freshly steamed is best, the legs are great, use a roller pin to extract the meat and use the tail for another course or canned lobster or ebven lump crab)
Chardonnay
2 cips aborio rice
1 cup Chardonnay
1 cup chicken stock
1/4 lb chopped green or white asparagus
1 shallot
1 T Olive oil
1 T butter

Steps:

Saute shallot in Olive oil and butter for 1 min Add rice, suate for until rice is translucent (about 3-5 minutes. Add chicken stick and wine, bring to low boil, simmer with constant stirring unitl rice is al dente. Add asparagus, simmer for 3-5 minutes with stirring. Add chopped lobster and stir. Add salt an peppper to taste. Serves 4.