Lobster And Asparagus Risotto Recipe

Name: Lobster And Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces diced lobster tail meat; 1 tablespoon minced garlic; 2 tablespoons minced shallots; 1 red bell pepper, seeded and diced; 6 tablespoons white wine; 2 cups arborio rice; 3 tablespoons freshly squeezed lemon juice; 4 cups low sodium chicken broth; 1 large tomatoes, blanched,peeled,seeded and chopped; 12 asparagus spears, cut in half on the diagonal; 1 1/2 tablespoons chopped fresh dill; 1 1/2 tablespoons thinly sliced fresh basil; 1 teaspoon salt

Servings: persons

6 ounces diced lobster tail meat
1 tablespoon minced garlic
2 tablespoons minced shallots
1 red bell pepper, seeded and diced
6 tablespoons white wine
2 cups arborio rice
3 tablespoons freshly squeezed lemon juice
4 cups low sodium chicken broth
1 large tomatoes, blanched,peeled,seeded and chopped
12 asparagus spears, cut in half on the diagonal
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons thinly sliced fresh basil
1 teaspoon salt

1
Preheat the oven to 400F degrees.
2
Coat an ovenproof saute (pan with cooking spray and place it over medium-high heat).
3
Add the lobster, garlic, shallots and red bell pepper, and saute for 1 1/2 minutes, or until the lobster in just cooked.
4
Remove the lobster from the pan and set it aside to cool.
5
Add the wine, rice and lemon juice to the pan, and stir and cook for two minutes.
6
Add one cup of the stock and continue cooking, stirring constantly, until the liquid has just evaporated.
7
Add 1 1/2 cups more of the stock, and allow the stock to evaporate again while stirring.
8
Stir in the remaining 1 1/2 cups of stock, the tomato, asparagus, dill, basil and salt.
9
Transfer the pan to the oven and finish cooking for about 20 minutes, until all the liquid has evaporated.
10
Remove the pan from the oven, and stir in the reserved lobster.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces diced lobster tail meat, 1 tablespoon minced garlic, 2 tablespoons minced shallots, 1 red bell pepper, seeded and diced, and more.

Yes, Lobster And Asparagus Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster And Asparagus Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions