Lobster And Shrimp Risotto Belle

1. 1

   Cook the lobster off in a pot with 2 inches of water and a roughly sliced shallot. Remove from shell and roughly chop , keep the lobster water to which you add the chicken both.

2. 2

   Steam off and cool the broccoli.

3. 3

   Chop the tomoto.

4. 4

   In a thick bottomed pot, cook the shrimp in olive oil with salt and pepper over med high heat, remove shell and rough chop and set aside.

5. 5

   Add 1 chopped shallot to pan and saute in oil til translucent, add the rice and continue saute for 3-5 mins.

6. 6

   Add enough broth to cover the rice and cook over medium heat. Once the water is absorbed, continue to add enough broth to loosen up the rice and cook til absorbed. Adjust S&P to taste. Add the minced garlic. Continue adding small amounts of stock until rice is cooked yet a bit firm. Can use water if run out of stock.

7. 7

   Finish by adding the lobster meat, shrimp, broccoli, butter, cheese, half and half, and tomato and lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.