Lobster and Corn Risotto

Lobster and Corn Risotto
Photo by Randy Mayor

Ingredients

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

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
    • 2 cups cooked lobster meat, coarsely chopped (about 2 1/2-pound tails)
    • 3 tablespoons sherry
    • 1/4 cup (1 ounce) grated fresh Parmesan cheese
    • +7 other ingredients


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