Dinner: Lobster Risotto
Lobster Risotto

1. Bring broth and 1 1/2 cups water to a boil in a saucepan.

2. Add lobster; cover and cook for 4 minutes.

3. Remove lobster from pan; cool for 5 minutes.

4. Remove meat from cooked lobster tails, reserving shells.

5. 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.

6. Reduce heat to medium-low; Cover and cook for 20 minutes. Strain shell mixture, reserving broth; discard solids. Return broth mixture to saucepan; keep over low heat. Heat butter in a medium saucepan over medium-high heat

7.Add rice to pan; cook 2 minutes, stirring constantly.

8. Stir in broth mixture, 1/4 cup grated Parmesan, and cook for 5 minutes, stirring constantly. Reserve 2 tbsps broth mixture.

9. Add the remaining broth mixture, 1/2 cup simultaneously, constantly stirring until each portion is absorbed

10. Remove from heat, and stir in lobster, the reserved broth mixture, butter, and green peas. Serve immediately with remaining Parmesan.

chef: Gordon Ramsay

4 cups chicken broth

3 (5-oz.) American Main lobster tails

3 tbsps. butter, divided

1 cup uncooked Arborio rice

3/4 cup frozen green peas, thawed

1/2 cup Grated Parmesan

Salt and Pepper to taste
nutrition facts

Prep: 10 mins
Cook: 30 mins
Total: 40 mins

Servings Per Recipe: 4
Calories: 117
Protein: 10.3g
Carbohydrates: 47.2g
Dietary Fiber: 11g
Sugars: 4.5g
Fat: 5.6g
Saturated Fat: 1.3g