Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Ask your fishmonger to steam the lobster for you. Lobster is certainly worth its price for this entrée, and since this recipe uses the shell to make a stock, none of it goes to waste. Shrimp (and their shells) makes a fine substitute.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2005

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare stock, remove meat from cooked lobster tail and claws. Chop meat; chill. Place lobster shell in a large zip-top plastic bag. Coarsely crush shell using a meat mallet or rolling pin. Place crushed shell in a large saucepan; add 3 cups water, 2 cups onion, celery, and clam juice. Bring to a simmer over medium heat. Cover and cook 20 minutes. Strain shell mixture through a sieve over a bowl, reserving stock (about 3 cups); discard solids. Place stock in a large saucepan; keep warm over low heat.

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  • To prepare risotto, melt butter in a medium sauté pan over medium heat. Add 3/4 cup onion and garlic; cook 3 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Add wine and salt; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in reserved lobster meat and corn; cook 2 minutes or until heated. Remove from heat; stir in cheese, green onions, and lemon juice.

Nutrition Facts

450 calories; calories from fat 18%; fat 9g; saturated fat 4.8g; mono fat 2.5g; poly fat 0.9g; protein 23g; carbohydrates 63.9g; fiber 3.9g; cholesterol 68mg; iron 4.2mg; sodium 769mg; calcium 169mg.
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