Lobster & Shrimp Risotto Recipe
Butter Poached Lobster, Citrus Shrimp, Snow Peas, Carrots
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Ingredients
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Risotto Base
Lobster & Shrimp
Vegetables
Method
Preparing the Risotto
- 1
Sauté Aromatics
In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and minced garlic. Sauté until softened and translucent, about 3-4 minutes.
- 2
- 3
Deglaze with Wine
Pour in the white wine, stirring continuously until the wine is absorbed by the rice.
- 4
Add Broth Gradually
Begin adding the chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 5
Finish the Risotto
Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
Cooking the Lobster and Shrimp
- 6
Butter Poach Lobster
In a small saucepan, melt 2 tablespoons of butter over low heat. Add the lobster tail and cook gently for about 8-10 minutes, or until the meat is opaque and cooked through. Remove from heat and chop into bite-sized pieces.
- 7
Citrus Shrimp
In another pan, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink. Add the lemon juice and zest, and toss to combine.
Sautéing Vegetables
- 8
Assembly
- 9
Combine and Serve
In a large serving bowl, combine the risotto, sautéed vegetables, lobster pieces, and shrimp. Toss gently to combine. Serve hot, garnished with additional lemon zest if desired.