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Lobster and Shrimp Risotto in White Wine Sauce


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Lobster and Shrimp Risotto in White Wine Sauce
Lobster and Shrimp Risotto in White Wine Sauce
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Votes: 0
Rating: 0
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Print Recipe
Ingredients
  • 1 lobster tail
  • olive oil
  • 1/4 onion finely diced
  • 3 cloves garlic diced
  • 1 green onion sliced thin
  • 1/4 lb shrimp
  • 3 pats butter
  • 1.5 cups white wine
  • 1.5 cups chicken broth
  • 1 cup Jasmine rice
  • 1 tsp My Leaning Tower Italian Blend or (equal combo of basil, dry minced garlic, parsley flakes and a pinch of red pepper flakes)
  • salt
  • ground black pepper
  • freshly grated Parmesan cheese
  • 2 sprigs freshly chopped parsley
Servings:
Ingredients
  • 1 lobster tail
  • olive oil
  • 1/4 onion finely diced
  • 3 cloves garlic diced
  • 1 green onion sliced thin
  • 1/4 lb shrimp
  • 3 pats butter
  • 1.5 cups white wine
  • 1.5 cups chicken broth
  • 1 cup Jasmine rice
  • 1 tsp My Leaning Tower Italian Blend or (equal combo of basil, dry minced garlic, parsley flakes and a pinch of red pepper flakes)
  • salt
  • ground black pepper
  • freshly grated Parmesan cheese
  • 2 sprigs freshly chopped parsley
Servings:
Instructions
  1. In a pot, boil water. Place lobster tail in water for about 5 minutes and take out and set aside to cool.
  2. In a semi-deep frying pan, saute garlic and onions in olive oil and a pat of butter for approximately 2 minutes with a pinch of Salt and Pepper. Add Shrimp and saute for another 2 minutes. Remove shrimp and set aside.
  3. Add rice and saute until rice becomes translucent for about an additional minute.
  4. Serve it [email protected]!
  5. Combine white wine and chicken broth and add a quarter of the liquid to the pan and stir with a wooden spoon. Let rice absorb liquid then add 1 pat of butter, My Leaning Tower Italian Blend (or other spices) and another quarter of the liquid. Stir until liquid is absorbed. Add another quarter of the liquid and final pat of butter. Stir until liquid is absorbed. Rice should appear creamy.
  6. Cut cooled lobster from shell and cut into chunks. Add shrimp, lobster and green onion to rice with the final quarter of liquid and stir until liquid is absorbed.
  7. Add parmesan cheese and stir. Taste rice to make sure it is tender. If it is still firm add a little more white wine and keep stirring until absorbed. Salt and pepper to taste. Chop parsley and sprinkle on top.
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