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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ask your fishmonger to steam the lobster for you. Lobster is certainly worth its price for this entrée, and since this recipe uses the shell to make a stock, none of it goes to waste. Shrimp (and their shells) makes a fine substitute. Ingredients:
1 (2-pound) lobster, cooked |
3 cups water |
2 cups chopped onion |
2 celery stalks, chopped |
2 (8-ounce) bottles clam juice |
1 tablespoon butter |
3/4 cup finely chopped onion |
2 garlic cloves, minced |
1 1/4 cups arborio rice |
1/2 cup dry white wine |
1/2 teaspoon salt |
1 cup fresh corn kernels |
1/2 cup (2 ounces) shredded monterey jack cheese |
1/3 cup chopped green onions |
1 tablespoon fresh lemon juice |
Directions:
1. 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 to a simmer over medium heat. Cover and cook 20 minutes. Strain shell mixture through a sieve over a bowl, reserving stock (about 3 cups); discard solids. Place stock in a large saucepan; keep warm over low heat.
2. To prepare risotto, melt butter in a medium sauté pan over medium heat. Add 3/4 cup onion and garlic; cook 3 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Add wine and salt; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in reserved lobster meat and corn; cook 2 minutes or until heated. Remove from heat; stir in cheese, green onions, and lemon juice.
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