Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFishandseafood - Lobster - Lobster Risotto
Famous Authors (View All Authors)
Fishandseafood - Lobster -  Lobster Risotto Post by :NoBoss Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1576

Click below to download : Fishandseafood - Lobster - Lobster Risotto (Format : PDF)

Fishandseafood - Lobster - Lobster Risotto

1 cup heavy cream
1 tsp ginger, freshly chopped
2 tsp lemongrass, freshly chopped
1/4 cup olive oil
2 cups lobster meat, cooked and diced
12 shiitake mushrooms, quartered
2 tsp parsley, Italian flat-leaf, chopped
1 onion, white, diced
2 cups arborio rice
7 cups chicken stock
to taste salt and pepper
1 cup Parmesan Reggiano cheese, grated
2 sprigs parsley

In a small saucepan over medium heat, simmer the heavy cream, ginger and lemongrass for 5 minutes Strain through a fine sieve into a small bowl and reserve.

In a medium sauté pan over medium heat, add two tablespoons of olive oil. Add the lobster meat and shiitakes and brown slightly. Stir in the parsley and remove from heat.

Heat the remaining olive oil in a deep stainless steel saucepan. Add the onion and cook over medium heat until it is translucent. Add the rice and stir continuously for two minutes. Add half of the chicken stock and cook while continuously stirring with a wooden spoon.

When the stock is absorbed, add the chicken stock one cup at a time, while stirring until all of the stock has been absorbed. The risotto is done when all of the liquid has been absorbed and the rice is cooked but slightly firm.

Add the cream mixture and the lobster mixture and cook for five minutes while stirring. If needed, add a small amount of stock or water to finish the rice. Season with salt and pepper. Serve on a large platter with sprigs of Italian flat leaf parsley and freshly grated Parmesan cheese.
If you like this book please share to your friends :

Fishandseafood - Lobster -  Lobster Theridor Fishandseafood - Lobster - Lobster Theridor

Fishandseafood - Lobster -  Lobster Theridor
Newburg Sauce: 3 tablespoons Margarine 1 cup Clam Juice 1/4-1/2 cup Milk 1/2 teaspoon Paprika 1 pinch of salt 3 tablespoons Sherry 2 tablespoons Flour 4 tablespoons Light Cream Lobster Thermidor: 5-ounces Lobster Meat (cut in one inch chunks) 1 tablespoon Finely Chopped Pimentos 1/2 cup thick Sliced Mushrooms 1 tablespoon Chopped Chives Butter for Sautéing 1 tablespoon Sherry Newburg Sauce 1/2-1 cup Grated Cheddar Cheese Newburg Sauce: Melt margarine over a medium low flame. When completely melted, add paprika and stir for 2 minutes. Add the flour to the margarine and stir for 2-3 minutes to cook the roux. Stir

Fishandseafood - Lobster -  Lobster Dip Fishandseafood - Lobster - Lobster Dip

Fishandseafood - Lobster -  Lobster Dip
3/4 lb Lobster meat (preferably tail) 16 oz Cream cheese 1 c Mayonaise Shaved almonds Garlic powder Salt & pepper Soften cheese and blend with mayonaise. Add a handful of almonds plus pinches of garlic powder, salt & pepper. Cut up lobster meat and add to mixture. Bake at 350 for 1/2 hour uncovered.