Lobster and Corn Risotto

Lobster and Corn Risotto
Photo by Randy Mayor

Ingredients

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

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
    • 1 1/2 cups uncooked Arborio rice or other short-grain rice
    • 1 tablespoon olive oil
    • 1 1/2 cups fresh corn kernels (about 3 ears)
    • +7 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network