Best 3 Lobster Risotto With Day Boat Scallops Shiitake Mushrooms Peas And Pea Tendrils Recipes

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Indulge in a culinary masterpiece that harmoniously blends the luxurious flavors of lobster, day boat scallops, shiitake mushrooms, vibrant peas, and delicate pea tendrils. This lobster risotto is a symphony of textures and flavors, featuring tender and succulent lobster meat, perfectly seared scallops, earthy and aromatic shiitake mushrooms, sweet and crisp peas, and the refreshing crunch of pea tendrils. Each ingredient is carefully selected to complement the others, creating a dish that is both elegant and comforting. The creamy and flavorful risotto base, infused with lobster stock, forms the perfect canvas for the delectable seafood and vegetables to shine. This recipe also includes variations for a delectable lobster stock, a flavorful lobster butter, and a refreshing pea puree, providing options to customize the risotto to your preference. Whether you're a seasoned chef or a home cook looking to impress your guests, this lobster risotto is sure to be a culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

LOBSTER RISOTTO WITH DAY BOAT SCALLOPS, SHIITAKE MUSHROOMS, PEAS, AND PEA TENDRILS



Lobster Risotto with Day Boat Scallops, Shiitake Mushrooms, Peas, and Pea Tendrils image

Provided by Food Network

Categories     main-dish

Time 7h

Yield 6 servings

Number Of Ingredients 40

7 1/2 tablespoons olive oil, divided
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups Arborio rice
1 cup white wine
4 cups plus 1/2 cup lobster stock, heated, recipe follows
Water, heated, as needed
Kosher salt and freshly ground black pepper
1 1/2 cup sliced shiitake mushrooms
6 ounces cooked lobster meat (tail, claw, and knuckle)
4 ounces Asiago cheese, grated
2 ounces cold butter, diced
12 jumbo scallops (as fresh as possible)
1 cup fresh peas
Pea tendrils
Lobster Oil, for garnish, recipe follows
8 medium lobster carcasses
2 tablespoons plus 1/4 cup olive oil
8 cloves garlic
3 medium onions, chopped
3 medium carrots, peeled and chopped
1 small fennel bulb, cored and chopped
1 (750-ml) bottle white wine
5 quarts water
3 celery stalks, chopped
1 (28-ounce) can diced plum tomatoes
2 tablespoons whole black peppercorns
1 teaspoon Spanish saffron threads
3/4 teaspoon dried red pepper flakes
2 bay leaves
4 sprigs fresh thyme
6 sprigs fresh tarragon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 lobster carcasses
1/2 carrot
1/4 medium onion
1/2 celery stalk
1 teaspoon paprika
2 cups extra-virgin olive oil

Steps:

  • Heat 3 tablespoons oil in a medium saucepan. Add onion and garlic and cook until soft. Stir in Arborio rice to coat, then add wine and cook until reduced. Add stock, 2 cups at a time, for a total of 4 cups, and cook until al dente. If you run out of stock and need to add more liquid, use water. Add kosher salt and freshly ground black pepper, to taste. Transfer risotto to a sheet pan and cool in the refrigerator, if making ahead of time.
  • Add 1-ounce olive oil to another saucepan and heat oil until almost smoking. Add shiitake mushrooms and reserved risotto and toss. Add remaining 1/2 cup lobster stock, a little at a time. Then add lobster meat, 2 ounces Asiago cheese, and cold butter and stir gently to incorporate and until heated through. Transfer risotto to the center of a plate.
  • Meanwhile, in a separate saute pan, heat 1 1/2 tablespoons olive oil until almost smoking. Season scallops with 1 teaspoon each kosher salt and pepper. Sear scallops until just cooked through, about 1 to 2 minutes per side. Place scallops on top of risotto.
  • Wipe pan out, add 1 tablespoon oil, and heat. Add peas and pea tendrils and toss for 30 seconds. Place on top of risotto and scallops. Drizzle Lobster Oil around edge of plate, garnish with remaining cheese on top, and serve.
  • Preheat oven to 400 degrees F.
  • Place lobster bodies in roasting pan, drizzle with 2 tablespoons olive oil, and roast for 45 minutes or until slightly charred.
  • In a large stockpot, heat 1/4 cup olive oil over medium heat. Add garlic, onions, carrots, and fennel and saute for 5 minutes. Add wine and cook until reduced by half. Add roasted lobster bodies, water, and all remaining ingredients. Simmer for 1 1/2 to 2 hours. Strain and reserve. If making ahead of time, cool stock, and store in an airtight container in the refrigerator for 1 day, or freeze for up to 1 month.
  • Preheat oven to 400 degrees F.
  • Roast lobster bodies for 10 minutes and then transfer to a large saucepan. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let cool. Strain and discard solids. Set aside until ready to use. If making oil more than 2 hours ahead of time, store oil in the refrigerator.

LOBSTER RISOTTO



Lobster Risotto image

A very rich and creamy risotto with lobster, caramelized onions, and sherry.

Provided by pkkviper

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h15m

Yield 6

Number Of Ingredients 16

¼ cup olive oil, divided
2 onions, chopped
6 cups chicken broth
1 shallot, chopped
1 clove garlic, chopped
1 ½ cups Arborio rice
½ cup white wine
1 tablespoon honey
3 tablespoons butter
1 cup light cream
1 tablespoon paprika
1 teaspoon cayenne pepper
¼ cup sherry
2 cups cooked lobster meat
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 565.1 calories, Carbohydrate 59.7 g, Cholesterol 87.3 mg, Fat 25.4 g, Fiber 1.8 g, Protein 19.3 g, SaturatedFat 11 g, Sodium 1392.5 mg, Sugar 6.2 g

LOBSTER RISOTTO



Lobster Risotto image

So you cooked some lobster and that was great. You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock. This is as it should be, always. Lobster is expensive. Make its flavors last. And when you are ready, make this risotto. Heat the stock in a pot. Melt butter in a heavy saucepan next to it, add onions and cook them translucent, salt the whole and add Arborio rice, then stir to combine. Now start adding hot broth to the rice, a cup at a time, stirring endlessly all the while, never adding more stock until everything you have added has been absorbed. When everything is tender and creamy, add Parmesan and any leftover lobster meat you happen to have. If the answer is none, do not worry in the least. This is a rich risotto without meat, luxury eating on the cheap.

Provided by Sam Sifton

Categories     dinner, main course

Time 45m

Yield Serves 4, plus leftovers

Number Of Ingredients 10

1/4 cup butter
1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
Salt
2 cups arborio, carnaroli or other short-grained white rice
Meat from 1 cooked lobster, chopped
2 tablespoons minced chives
1/2 cup grated Parmesan
Freshly ground black pepper
About 6 cups lobster stock

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).

Nutrition Facts : @context http, Calories 784, UnsaturatedFat 19 grams, Carbohydrate 97 grams, Fat 34 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 13 grams, Sodium 1296 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • Use fresh seafood. The fresher the seafood, the better the risotto will taste. If you can, buy day-boat scallops and lobster from a reputable fishmonger.
  • Make sure the rice is cooked al dente. Risotto should be cooked until it is tender but still has a slight bite to it. If you overcook the rice, it will become mushy.
  • Use a good quality white wine. The white wine you use in the risotto will add flavor, so make sure it is a wine that you enjoy drinking. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, is a good choice.
  • Don't skimp on the butter. Butter is essential for making a creamy and flavorful risotto. Use a good quality unsalted butter and add it to the risotto gradually, stirring constantly.
  • Add the seafood and vegetables at the end of the cooking time. This will help to prevent them from overcooking.
  • Serve the risotto immediately. Risotto is best enjoyed when it is freshly made. If you need to make it ahead of time, reheat it gently over low heat, stirring constantly.

Conclusion:

Lobster risotto with day-boat scallops, shiitake mushrooms, peas, and pea tendrils is a luxurious and flavorful dish that is perfect for a special occasion. The combination of seafood, vegetables, and creamy risotto is sure to impress your guests. With a little planning and effort, you can easily make this restaurant-quality dish at home.

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