Best 9 Lobster And Shrimp Risotto Belle Recipes

LOBSTER AND SHRIMP RISOTTO

Steps:

• Heat the oil in a large saucepan and add the celery, onion and garlic. Cook over medium-high heat for 2-3 minutes, stirring occasionally.
• Add the wine and bring to a boil. Reduce the heat and add 1 cup of the broth and the rice, Worcestershire sauce, salt and pepper. Simmer until the broth has been absorbed.
• Add 1 cup of broth. Simmer until the broth has been absorbed. Continue adding the broth and simmering the rice. When the last cup of broth is added, include the lobster, shrimp and parsley. Simmer for 10 minutes, or until the rice has almost completely absorbed the broth and the seafood is cooked through.

LOBSTER RISOTTO ARANCINI

Steps:

• For the risotto: Melt the butter in a large saucepan over medium heat. Add the shallot and cook until they are softened, about 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the rice and stir with a wooden spoon to combine the onion mixture with the rice. Add the wine and simmer until the liquid is evaporated. Add 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. You may need to add an additional cup of water. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat. Stir in the Parmesan, lemon juice, parsley, salt and pepper. Spray a baking sheet with the nonstick cooking spray and spread the risotto out on the sheet to cool to room temperature, about 15 minutes.
• For the arancini: In a large bowl combine the risotto, 1/2 cup of the panko, the Parmesan and the eggs. With damp hands, use about 2 tablespoons of the risotto mixture to form 1 3/4-inch diameter balls. Make an indentation in the center of each ball and insert a cube of lobster. Cover up the hole to completely enclose the lobster and roll the balls in the remaining 1 1/2 cups panko to coat.
• In a large, heavy-bottomed saucepan, pour in enough oil to so that it is 3-inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.

LOBSTER AND PRAWN RISOTTO

Steps:

• Preheat the oven to 350 degrees F.
• Add 1 tablespoon olive oil to a skillet over low heat. Stir in the garlic and onions. Cook 1 minute. Add the rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale golden color, pour in the white wine, stirring constantly until the wine is fully absorbed, and then add a dash of salt. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding the broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, 15 to 17 minutes. Stir in the Parmesan and mascarpone. Finish with the black truffle oil, salt and pepper to taste.
• In a frying pan, add 1/4 cup vanilla-infused olive oil, the 2 whole garlic cloves and the thyme and heat for 1 to 2 minutes over medium heat. Place the lobster tails in the pan flesh-side down and sear until golden brown, about 2 minutes. Flip over and spoon some infused oil onto the lobster tails. Place the pan into the oven and cook for 2 minutes.
• Once cooked, remove the lobster tails from the pan and place the pan back on the stovetop. On low heat, add the remaining 1 tablespoon vanilla-infused olive oil and diced tomatoes. Remove the seeds from the vanilla bean and mix the seeds into the tomato and oil mixture.
• Take the shrimp and remove the tails. Once the tails are removed, add them into the pan for 3 to 4 minutes, turning occasionally until cooked.
• Spoon the risotto onto plates and place the lobster tails onto the risotto. Place the shrimp on the risotto and spoon the tomato mixture on top of the risotto. Once plated, cut the lime in half and serve with half a lime on each plate. Drizzle more vanilla-infused olive oil on and around each plate and serve.

BROWN BUTTER RISOTTO WITH LOBSTER

Steps:

• Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.
• In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
• In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.
• Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.

LOBSTER RISOTTO

Steps:

• In a medium pot, heat the stock and keep warm.
• In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
• Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).

LOBSTER RISOTTO

Steps:

• Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.
• Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
• Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
• Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
• Mix honey into onions and cook 5 minutes more.
• Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.

SEAFOOD RISOTTO

Steps:

• Fill a large bowl with ice water, and set aside. Fill a large stockpot three-quarters full with cold water. Bring to a boil, and add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook for 3 minutes (meat will not be fully cooked). Using tongs, transfer lobsters to ice water, and let cool for 5 minutes. Place lobsters on a cutting board.
• Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. (Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat.) Cut tail in half lengthwise, and then crosswise. Transfer tail meat to a plate lined with paper towels. Separate claws from knuckles; twist and pull off pincers. With back of knife, crack knuckle end of claw. Gently remove whole piece of meat, and add to plate. Crack knuckle, remove meat from shell, and add to plate. Wipe any white residue off meat.
• Place clams and mussels in a large skillet or pot, and add 2 inches of water. Cover skillet, and bring to a simmer over medium-high heat. Cook until clams and mussels have opened, 4 to 5 minutes. Discard any that remain closed. Using a slotted spoon, transfer clams and mussels to a bowl, and cover loosely with parchment and then foil.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and chile, and cook for 1 minute. Add 1/4 cup sparkling wine, and simmer until reduced by half, about 2 minutes. Stir in shrimp, calamari, and 1/4 cup stock, and cook until shrimp just turn pink, 2 to 3 minutes. Stir in chervil. Remove from heat.
• Combine saffron and remaining 6 1/4 cups stock in a saucepan, and bring to a boil. Reduce heat, and simmer gently.
• Melt 3 tablespoons butter with remaining 3 tablespoons oil in a large saucepan over medium heat. Add shallots, and cook until soft, 2 to 3 minutes. Add rice, and cook, stirring constantly, until edges of grains are translucent, about 3 minutes. Add remaining 3/4 cup sparkling wine, and cook, stirring constantly, until wine has been completely absorbed. Add 1/2 cup of the simmering stock, and cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail. Continue adding stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next, until you've added all but 1 cup of the stock. (It should take 18 to 20 minutes.)
• Add lobster and shrimp mixture. Add 1/2 cup of the remaining stock, in same manner as described above. If you prefer a looser risotto, add the remaining 1/2 cup stock. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. Remove from heat. Stir in remaining 6 tablespoons butter cut into pieces, and season with salt and pepper. Stir in lemon zest, clams, and mussels. Garnish with chervil sprigs. Serve immediately.

DECADENT LOBSTER & SCALLOP RISOTTO

Steps:

• Start the stock per directions on the jar. Keep on medium heat but under a boil.
• If scallops are frozen begin thawing them by placing in bowl of luke warm water.
• Heat pot of water to boiling. Add sweet corn and cook 5 minutes.
• Remove corn to cool and add frozen, precooked lobster. Remove from heat and let sit 5 minutes. (If lobster is fresh leave heat on and cook until shells turn red.).
• While lobster is heating, chop scallions and cut corn off of cob.
• Remove lobster from pot. Let cool then remove lobster from shells. Add all shells to lobster bouillon and lower heat to medium-low and simmer.
• I recommend that lobster and scallops be roughly chopped into some large and some small pieces. For presentation purposes you can reserve some nice looking whole claws and scallops.
• Heat olive oil in deep pan, add scallions and sauté 3-4 minutes over medium heat. Add rice, stir to coat well and continue sautéing and stirring until rice has absorbed the oil and appears translucent around the edges with a white spot in the center of each grain. Approximately 3 minutes.
• Lower heat to medium-low and add wine. Simmer and stir until wine is absorbed into rice. Stir in cut corn.
• Begin adding lobster stock into rice by the ladle full (or approximately 1/2 cup at a time). Stir and continue stirring constantly as broth is absorbed. Don't let the risotto get too soupy or too dry. Continue adding broth in this manner and stirring until rice is almost tender. Approximately 20 minutes.
• Just before rice reaches al dente texture, lower heat to simmer, stir in lobster and scallops. Cook another 5 minutes or until rice is al dente and scallops are translucent.
• Turn off heat. Stir in white pepper, salt, sherry, cream, cheese and 1/4 cup broth. Cover, let sit 5 minutes for flavors to blend and rice to absorb more broth. Stir and serve.

LOBSTER AND SHRIMP RISOTTO BELLE

Steps:

• 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. Steam off and cool the broccoli. Chop the tomoto. 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. Add 1 chopped shallot to pan and sauté in oil til translucent, add the rice and continue sauté for 3-5 mins. 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. Finish by adding the lobster meat, shrimp, broccoli, butter, cheese, half and half, and tomato and lemon juice.