"The belly rules the mind."--Spanish Proverb

Lobster Risotto Recipe

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This recipe for Lobster Risotto, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Loftin Smith
Added: Thursday, December 4, 2008


1 (1 1/2 to 2 lb) live lobster
3 1/2 cups chicken broth
4 tblsp unsalted butter
1/2 cup diced shallots
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1 tblsp fresh lemon juice
2 tsp chopped fresh thyme leaves
1/8 tsp freshly ground black pepper

Bring a large pot of salted water to a boil.
Plunge lobster, headfirst, into boiling water.
Cover pot; cook 15 to 20 minutes.
Drain and cool.
Remove meat from claws and tail, coarsely chop, and set aside.
Bring broth to a simmer in a medium saucepan. Keep warm over low heat.
Heat butter in a large saucepan over medium heat.
Add shallots, cook 5 minutes or until slightly tender, stirring occasionally.
Stir in rice, and cook 2 minutes, stirring constantly.
Add wine, cook until liquid is nearly absorbed, stirring constantly.
Add 1/2 cup warm broth, stirring constantly, until broth is nearly absorbed.
Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).
Stir in lobster; cook stirring constantly, just until thoroughly heated.
Stir in Parmesan, lemon juice, thyme and pepper.
Serve immediately.

*Live lobster can be replaced with 6 to 8 oz precooked lobster meat or 1/2 lb cooked, peeled and deveined shrimp.




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