DECADENT LOBSTER & SCALLOP RISOTTO
An elegant and easy to make dish that can make a little seafood go a long way. Perfect for a romantic dinner for two or for an impress-your-guests dinner party appetizer or side dish. The key to the mouthwatering lobster flavor is in the lobster stock used. The use of frozen lobster and sea scallops (which I always have in my freezer) makes this something you can quickly whip up from ingredients on hand. Substituting King or Snow crab would work just as well. Serve with champagne, sparkling wine or the same dry white wine used in the preparation for a perfect finish.
Provided by Ultimate foodie far
Categories One Dish Meal
Time 1h
Yield 4-6 main dish or side dish portions, 4-6 serving(s)
Number Of Ingredients 13
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.
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Komal Komal
[email protected]I loved this risotto! The lobster and scallops were cooked perfectly, and the risotto was creamy and flavorful.
Evan Tanner
[email protected]This risotto was amazing! The lobster and scallops were cooked perfectly, and the risotto was creamy and flavorful. I will definitely be making this again.
Zhaunaya Watkins
[email protected]I've made this risotto a few times now, and it's always a hit. The lobster and scallops are cooked perfectly, and the risotto is creamy and flavorful.
Eza Khan
[email protected]I'm not a big fan of seafood, but I really enjoyed this risotto. The lobster and scallops were cooked perfectly, and the risotto was creamy and flavorful.
Muhammad Ashfaque
[email protected]This recipe was easy to follow and the risotto turned out great. The lobster and scallops were cooked perfectly and the risotto was creamy and flavorful.
William Hill
[email protected]I loved this risotto! The lobster and scallops were cooked perfectly, and the risotto was creamy and flavorful.
isama
[email protected]This risotto was delicious! The seafood was cooked perfectly, and the risotto was creamy and flavorful. I will definitely be making this again.
Artin Paimard
[email protected]I made this risotto for a special occasion, and it was a huge success. The lobster and scallops were cooked perfectly, and the risotto was creamy and flavorful. I highly recommend this recipe.
Ahbfgg Fdfdgyd
[email protected]The lobster and scallop risotto was a hit with my family. Everyone loved the creamy texture of the risotto and the tender seafood. I will definitely be making this dish again.
liliana miller
[email protected]This was my first time making risotto, and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and the results were delicious. I will definitely be making this again.
Jim S
[email protected]I tried this recipe last night, and it turned out amazing! The risotto was rich and creamy, and the lobster and scallops were cooked to perfection. I will definitely be making this again.
Sardar Ishtiaq
[email protected]This lobster and scallop risotto was an absolute delight. The seafood was cooked perfectly, and the rice was creamy and flavorful. I highly recommend this recipe to anyone who loves seafood and risotto.