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Message
Quick Lobster Risotto (pics)
Posted on 3/27/13 at 11:19 am
Posted on 3/27/13 at 11:19 am
Albertson's had buy one frozen cooked lobster get two free, I decided to whip up a quick risotto with some of them.
I was kind of lax on getting some good pics, but here is what I have. It came out pretty good.
Started just steaming the frozen lobsters to defrost. Once defrosted i removed claws and tails and go the meat out, chopped into bit size pieces.
Put all of the shells and heads into a pot with some water, peppercorns, bayleaf, few other seasonings and let boil for a good hour - hour and half. These were full of roe, added some good flavor.
Strained the stock off and let reduce for a few minutes just to intensify the flavor.
I added some olive oil to a smaller pot and sauteed some onions until clear, then added my risotto and toasted it for a few minutes until it started popping. Added sine white wine and stirred until absorbed. Slowly started to ladle in the stock stirring constantly until all of it was absorbed, then repeat until it go the consistency I wanted and rice was cooked.
When it was pretty close to being where I wanted it, I added some chopped asparagus then the lobster meat back to the pot. Added a good bit of Parm/Regianno cheese and let melt.
Don't have a good picture of it dished up neatly, but here it the pot once fire was turned off. (messy)
Like I said, pictures weren't great, but I served this on side of some NY Strips I grilled med-rare. No complaints!
I was kind of lax on getting some good pics, but here is what I have. It came out pretty good.
Started just steaming the frozen lobsters to defrost. Once defrosted i removed claws and tails and go the meat out, chopped into bit size pieces.
Put all of the shells and heads into a pot with some water, peppercorns, bayleaf, few other seasonings and let boil for a good hour - hour and half. These were full of roe, added some good flavor.
Strained the stock off and let reduce for a few minutes just to intensify the flavor.
I added some olive oil to a smaller pot and sauteed some onions until clear, then added my risotto and toasted it for a few minutes until it started popping. Added sine white wine and stirred until absorbed. Slowly started to ladle in the stock stirring constantly until all of it was absorbed, then repeat until it go the consistency I wanted and rice was cooked.
When it was pretty close to being where I wanted it, I added some chopped asparagus then the lobster meat back to the pot. Added a good bit of Parm/Regianno cheese and let melt.
Don't have a good picture of it dished up neatly, but here it the pot once fire was turned off. (messy)
Like I said, pictures weren't great, but I served this on side of some NY Strips I grilled med-rare. No complaints!
Posted on 3/27/13 at 11:23 am to RhineEaux
looks good. how was the texture and flavor of the lobster? i'm curious how it turns out after unthawing via steam.
Posted on 3/27/13 at 11:26 am to RhineEaux
There is no such thing as quick risotto
Posted on 3/27/13 at 11:30 am to Caplewood
Looks a little too tight.
Posted on 3/27/13 at 11:31 am to Caplewood
That idea was my first thought. I came across the notion of using steam to thaw frozen seafoods that were crustaceans years ago. By doing it that way it reincorparates some moisture back into the flesh. You just have to pay attention and pull off the outer bits and pieces a bit at a time.
Posted on 3/27/13 at 11:42 am to CITWTT
quote:
I came across the notion of using steam to thaw frozen seafoods that were crustaceans years ago.
Sucks that they were frozen so long they stopped being crustaceans. Probably freezer burnt by that time.
Posted on 3/27/13 at 11:46 am to Catman88
It sucks that restaurants have to use frozen crabs during certain times in the year. If frozen with a small amount of water added it is okayish.
Posted on 3/27/13 at 12:33 pm to Rohan2Reed
lobster actually came out with a decent texture. I steamed them in stages I guess. Took claws off early and realized tails were still fairly frozen, steamed another few minutes. Didn't want to overcook the meat.
...and yes I guess it wasn't "quick" still took maybe 30 mins once stock was done.
...and yes I guess it wasn't "quick" still took maybe 30 mins once stock was done.
Posted on 3/27/13 at 1:22 pm to RhineEaux
You mean it took as long as risotto always takes to cook?
Posted on 3/27/13 at 1:27 pm to Rohan2Reed
quote:
how was the texture and flavor of the lobster?
My 6 and 8 year old kids made straight A's last grade period, so I bought them each one of these lobsters at Albertsons. Told them I was rewarding them with a lobster dinner .
I put them in boiling water at home to heat them and then served with drawn butter to the kids.
They were surprisingly pretty good. The wife had a few bites and liked it.
Posted on 3/27/13 at 3:34 pm to RhineEaux
Now that's a comfort dish, I will make that soon
Posted on 3/27/13 at 3:57 pm to glassman
quote:
Looks a little too tight.
Posted on 3/27/13 at 4:52 pm to coolpapaboze
quote:
Looks a little too tight.
Do you mean too thick? How do i fix this? more stock?
I am all about constructive criticism when it comes to my cooking!
thanks!
Posted on 3/27/13 at 4:57 pm to RhineEaux
quote:
Do you mean too thick? How do i fix this? more stock?
It should be just a tad bit runny. You also still want the rice to have some texture. Much like al dente pasta.
Posted on 3/27/13 at 4:59 pm to glassman
quote:
Looks a little too tight.
I'll take things you'll never hear said about a LLotOT, Alex.
Great looking dish!
Posted on 3/27/13 at 5:00 pm to glassman
Noted, thanks for the tip!
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