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Seafood Risotto and a Giveaway (Retail Value $199. US)



Ingredients

  • Serves 2
  • 1 pre-cooked whole lobster using the claws and tail
  • 8 shrimp, peeled and deveined
  • 6 large scallops
  • all seafood should be pre-cooked and diced into chunks
  • 1½ quart of seafood stock, either store bought or make your own by simmering water with shrimp and lobster shells, onions, celery, peppercorns and a little thyme, then straining twice.
  • 1 cup arborio rice
  • 2 large shallots
  • ¾ cup of Prosecco or white wine
  • 1 cup of canned or fresh diced tomatoes, drained of wet liquid
  • parsley
  • olive oil and butter

Instructions

  1. Cook the shrimp and scallops on a foil lined sheet pan, drizzle seafood with some garlic infused olive oil and a small handful of chopped parsley, roast at 425 degrees until pink and translucent, maybe 10 minutes, let it rest.
  2. Break down your whole lobster tail, removing the shell from the claws so they stay in tact, remove the shell from the tail and cut into chunks, place all the lobster meat into the juices of the cooked shrimp and scallops on the sheet pan.
  3. ...........................................................
  4. ............................................................
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