Lobster And Corn Risotto Recipe

Name: Lobster And Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stock:; 1 (2-pound) lobster, cooked; 3 cups water; 2 cups chopped onion; 2 celery stalks, chopped; 2 (8-ounce) bottles clam juice; Risotto:; 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

Servings: persons

Stock:
1 (2-pound) lobster, cooked
3 cups water
2 cups chopped onion
2 celery stalks, chopped
2 (8-ounce) bottles clam juice
Risotto:
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

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 saute 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.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Stock:, 1 (2-pound) lobster, cooked, 3 cups water, 2 cups chopped onion, and more.

Yes, Lobster And Corn 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.

Lobster And Corn Risotto

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