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Jim Coleman Recipes

Lobster and Asparagus Risotto

The Ingredients you will need are:

6 Ounces of Diced Lobster Tail Meat
1 Tablespoon of Minced Garlic
2 Tablespoons of Minced Shallots
1 Red Bell Pepper, Seeded and Diced
6 Tablespoons of White Wine
2 Cups of Arborio Rice
3 Tablespoons of Freshly Squeezed Lemon Juice
4 Cups of Low-Sodium Chicken Stock
1 Large Tomato, Blanched, Peeled, Seeded and Chopped
12 Asparagus Spears, Cut in Half on the Diagonal
11/2 Tablespoons of Chopped Fresh Dill
11/2 Tablespoons of Thinly Sliced Fresh Basil
1 Teaspoon of Salt

Preheat the oven to 400.

Coat an ovenproof saute( pan with cooking spray and place it over medium-high heat. Add the lobster, garlic, shallots and red bell pepper, and saute for 11/2 minutes, or until the lobster in just cooked. Remove the lobster from the pan and set it aside to cool.

Add the wine, rice and lemon juice to the pan, and stir and cook for two minutes. Add one cup of the stock and continue cooking, stirring constantly, until the liquid has just evaporated. Add 11/2 cups more of the stock, and allow the stock to evaporate again while stirring.

Stir in the remaining 11/2 cups of stock, the tomato, asparagus, dill, basil and salt. Transfer the pan to the oven and finish cooking for about 20 minutes, until all the liquid has evaporated. Remove the pan from the oven, and stir in the reserved lobster.

This recipe will serve four people.



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