Decadent Lobster Scallop Risotto Recipes

Steps:

• For the risotto: Heat the olive oil in a medium saucepan over medium-high heat until just beginning to smoke. Add the onions, garlic and shallots; saute, stirring frequently, until the onions are translucent. Add the rice and stir to coat with the oil. Add the white wine, stirring to make sure the rice grains are moving freely and not clumped together. Reduce the heat to medium.
• In a separate saucepan, whisk together the lobster stock, tomato paste and sherry. Add to the lobster stock mixture to the rice, 1/2 cup at a time. Cook, stirring continuously, until all the stock has been added and the rice is al dente. Set the risotto aside and keep warm.
• Split the lobster tail in half, coat the meat with butter, and lightly sprinkle with salt and pepper. Grill until almost fully cooked. Remove the meat from the shell, cut into bite-size cubes, and add to the risotto to finish cooking. Set the risotto aside.
• Heat the vegetable oil in a deep skillet over medium-high heat. Deep-fry the julienned prosciutto until crispy, 1 minute. Drain on paper towels. Add 3/4 cup of the fried prosciutto to the risotto; reserve the remainder for garnish.
• For the scallops: Preheat the oven to 450 degrees F.
• Heat a large saute pan over high heat. While the pan is heating, pat the scallops dry with a heavy, lint-free paper towel and sprinkle with salt and pepper. Add the olive oil to the pan; heat until extremely hot and smoking. Add the scallops and cook until beginning to turn golden brown, about 3 minutes. Flip the scallops, then transfer to the oven for about 4 minutes, or until cooked through.
• To finish: Return the risotto to medium heat. Add the Parmesan and stir to combine.
• For each serving, top one scoop of risotto with 5 sea scallops. Drizzle with citrus butter sauce and scallion oil, and garnish with the reserved crispy prosciutto and some cilantro leaves.
• Combine the lemon juice, lime juice, orange juice and white wine in a small saucepan over medium heat. Cook until reduced by three-quarters. Remove from the heat add the butter, stirring continuously until smooth. Season with salt and pepper.
• Combine the olive oil, green onions, and a pinch of salt and pepper in a blender or food process. Blend on high speed until smooth.

Steps:

• Heat 3 tablespoons oil in a medium saucepan. Add onion and garlic and cook until soft. Stir in Arborio rice to coat, then add wine and cook until reduced. Add stock, 2 cups at a time, for a total of 4 cups, and cook until al dente. If you run out of stock and need to add more liquid, use water. Add kosher salt and freshly ground black pepper, to taste. Transfer risotto to a sheet pan and cool in the refrigerator, if making ahead of time.
• Add 1-ounce olive oil to another saucepan and heat oil until almost smoking. Add shiitake mushrooms and reserved risotto and toss. Add remaining 1/2 cup lobster stock, a little at a time. Then add lobster meat, 2 ounces Asiago cheese, and cold butter and stir gently to incorporate and until heated through. Transfer risotto to the center of a plate.
• Meanwhile, in a separate saute pan, heat 1 1/2 tablespoons olive oil until almost smoking. Season scallops with 1 teaspoon each kosher salt and pepper. Sear scallops until just cooked through, about 1 to 2 minutes per side. Place scallops on top of risotto.
• Wipe pan out, add 1 tablespoon oil, and heat. Add peas and pea tendrils and toss for 30 seconds. Place on top of risotto and scallops. Drizzle Lobster Oil around edge of plate, garnish with remaining cheese on top, and serve.
• Preheat oven to 400 degrees F.
• Place lobster bodies in roasting pan, drizzle with 2 tablespoons olive oil, and roast for 45 minutes or until slightly charred.
• In a large stockpot, heat 1/4 cup olive oil over medium heat. Add garlic, onions, carrots, and fennel and saute for 5 minutes. Add wine and cook until reduced by half. Add roasted lobster bodies, water, and all remaining ingredients. Simmer for 1 1/2 to 2 hours. Strain and reserve. If making ahead of time, cool stock, and store in an airtight container in the refrigerator for 1 day, or freeze for up to 1 month.
• Preheat oven to 400 degrees F.
• Roast lobster bodies for 10 minutes and then transfer to a large saucepan. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let cool. Strain and discard solids. Set aside until ready to use. If making oil more than 2 hours ahead of time, store oil in the refrigerator.

Steps:

• Start the stock per directions on the jar. Keep on medium heat but under a boil.
• If scallops are frozen begin thawing them by placing in bowl of luke warm water.
• Heat pot of water to boiling. Add sweet corn and cook 5 minutes.
• Remove corn to cool and add frozen, precooked lobster. Remove from heat and let sit 5 minutes. (If lobster is fresh leave heat on and cook until shells turn red.).
• While lobster is heating, chop scallions and cut corn off of cob.
• Remove lobster from pot. Let cool then remove lobster from shells. Add all shells to lobster bouillon and lower heat to medium-low and simmer.
• I recommend that lobster and scallops be roughly chopped into some large and some small pieces. For presentation purposes you can reserve some nice looking whole claws and scallops.
• Heat olive oil in deep pan, add scallions and sauté 3-4 minutes over medium heat. Add rice, stir to coat well and continue sautéing and stirring until rice has absorbed the oil and appears translucent around the edges with a white spot in the center of each grain. Approximately 3 minutes.
• Lower heat to medium-low and add wine. Simmer and stir until wine is absorbed into rice. Stir in cut corn.
• Begin adding lobster stock into rice by the ladle full (or approximately 1/2 cup at a time). Stir and continue stirring constantly as broth is absorbed. Don't let the risotto get too soupy or too dry. Continue adding broth in this manner and stirring until rice is almost tender. Approximately 20 minutes.
• Just before rice reaches al dente texture, lower heat to simmer, stir in lobster and scallops. Cook another 5 minutes or until rice is al dente and scallops are translucent.
• Turn off heat. Stir in white pepper, salt, sherry, cream, cheese and 1/4 cup broth. Cover, let sit 5 minutes for flavors to blend and rice to absorb more broth. Stir and serve.

Steps:

• Heat butter in a saucepan, add leek and garlic, cook until soft. Add rice, stir for 1 minute or until the rice is toasted.
• Add champagne, all at once and cook, stirring until absorbed.
• Add stock 1 cup at a time, stirring constantly over low heat until all the liquid is absorbed before adding more stock.
• Continue until all the stock is absorbed. Add hot milk, 1 cup at a time until absorbed and rice is tender.
• Stir through thyme, chives, lemon rind, and parmesan. Add scallops and cook until scallops are just milky white. Season with black pepper to taste and serve topped with flaked almonds.

Steps:

• Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
• Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
• Pour fish stock into a saucepan over medium heat and bring to a simmer.
• Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
• Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
• Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

Steps:

• Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
• Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
• While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
• Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
• Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
• Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.

Steps:

• Mince green onions, separating white parts and tops, set aside.
• Place broth in a small saucepan, bring a simmer, do not boil.
• Keep warm over low heat.
• Coat a large saucepan with cooking spray, and place over medium heat until hot.
• Add butter and white parts of onions, cook until tender.
• Add rice, and cook 3 minutes, stirring constantly.
• Add champagne, bring to a boil.
• Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
• Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
• Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
• Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
• Rice will be slightly firm.
• Serve immediately.

Steps:

• In sauce pan saute onions in 2 tablespoons butter until tender.
• Add the rice and cook a minute of two, stirring constantly.
• Add wine and cook until absorbed.
• Add stock in stages, stirring until rice is between al dente and tender/creamy.
• Cut lobster tail into chunks and add to rice.
• Cook until lobster is cooked through.
• Add remaining butter, Old Bay seasoning and grated cheese.
• Sprinkle with parsley.