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Simple Lobster Risotto Recipe

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This recipe for Simple Lobster Risotto, by , is from Grandominico/Doritty Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Healther McElroy
Added: Friday, February 4, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 Cups fat-free, lower-sodium chicken broth
3 (5ounce) American lobster tails
3 Tablespoons butter, divided
1 Cup uncooked Arborio rice
3/4 Cup frozen peas

Directions:
Directions:
Bring broth and 1 1/2 cups water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour, 3 minutes

 

 

 

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