mediterranean · side dish

X-Country Double Lobster Risotto

Name: X-Country Double Lobster Risotto
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 Maine lobsters (each about 1 1/4 lbs); 4 tablespoons butter; 1/2 pound lobster mushrooms, diced; 1 large shallot, diced; 1 celery rib, diced; 1 clove garlic, minced; 1/4 cup sherry; 2 cups Arborio rice; 8 cups stock*; 1/4 cup grated Parmesan; 2 tablespoons chopped parsley and/or chives

“The recipe X-Country Double Lobster Risotto is ready in around 45 minutes and is definitely an amazing gluten free and pescatarian option for lovers of Mediterranean food. One serving contains 586 calories, 21g of protein, and 14g of fat. For $6.21 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person has tried and liked this recipe. If you have maine lobsters, stock, shallot, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is good. Similar recipes are Risotto Con L'aragosta (Lobster Risotto), Lobster Risotto, and Lobster Risotto.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Maine lobsterseach about 1 1/4 lbs2
Butter4 tbsp
Lobster mushroomsdiced½ lb
Shallotlarge, diced1 large
Celerydiced1 rib
Garlicminced1 clove
Sherry¼ cup
Arborio rice2 cups
Stock8 cups
Parmesan¼ cup
Parsley and/or chives2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
*You can use chicken stock, fish stock, or make your own stock using the lobster shells, which is what we did. After cooking, remove lobster to cold water.
2
Add to pot 1 cut up onion, 2 chopped carrots, 2 chopped celery ribs, and a bay leaf. Toss the lobster shells back into the pot as you finish cleaning them of their meat. Simmer, allowing stock to reduce, until ready to use, then strain.
3
Saute shallots, garlic, celery, and mushrooms in butter over medium-high heat. When the shallots are translucent, pour in the sherry and continue cooking until most of the alcohol has evaporated, then add the rice and stir to coat thoroughly, cooking another couple minutes.

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