Substitute 2 cups cooked shrimp for the lobster, if desired.

Recipe by Cooking Light October 1998


Recipe Summary test

5 servings (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

  • Heat olive oil in a large saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add rice; sauté 3 minutes or until translucent, stirring constantly. Stir in 1/2 cup broth, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 30 minutes). Add lobster and remaining ingredients; cook 5 minutes or until thoroughly heated.

Nutrition Facts

390 calories; calories from fat 12%; fat 5.1g; saturated fat 1.4g; mono fat 2.7g; poly fat 0.7g; protein 22.3g; carbohydrates 60.5g; fiber 2.4g; cholesterol 45mg; iron 3.2mg; sodium 785mg; calcium 105mg.