Lobster and Corn Risotto

Lobster and Corn Risotto
Photo by Randy Mayor

Ingredients

  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1/3 cup chopped green onions
  • ¾ cup finely chopped onion
  • 2 cups chopped onion
  • Risotto:
  • 2 (8-ounce) bottles clam juice
  • + 10 more ingredients
    • 3 cups water
    • ½ cup dry white wine
    • ½ cup (2 ounces) shredded Monterey Jack cheese
    • 1 tablespoon butter
    • 1 tablespoon fresh lemon juice
    • 1 ¼ cups Arborio rice
    • 1 (2-pound) lobster, cooked
    • Stock:
    • 1 cup fresh corn kernels
    • ½ teaspoon salt

To prepare stock, remove meat from cooked lobster tail and claws. Chop meat; 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 t...

View full recipe at My Recipes

Comments

Variations on Lobster and Corn Risotto

  • Lobster-and-Corn Risotto
    • 5 cups fat-free, less-sodium chicken broth
    • 1/3 cup chopped fresh basil
    • 1 1/2 cups fresh corn kernels (about 3 ears)
    • 4 garlic cloves, minced
    • +6 other ingredients


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