You don’t need to live in Maine to have a great Lobster Dish. Try out this amazing Lobster with a hint of Saffron. So delicious and fancy and sometimes hard to afford at a restaurant, so make it yourself. Watch and learn how easy it is. Recipe below!
LOBSTER SAFFRON RISOTTO
• Prep time: 20 minutes
• Cook time: 30 minutes
• Ready in 30 minutes
• Serves 4 to 6
INGREDIENTS:
– 1 cup Arborio Rice
– 8 cups Vegetable Stock
– 1/2 Red Onion Diced
– 1 tbsp Hiland Dairy unsalted butter
– 1 cup Carrots-shred
– 1 Yellow Bell Pepper-Julianne
– 1 Gold Bell Pepper-Juliane
– 1 Red Bell Pepper-Julianne
– 8 Asparagus-chopped
– 1 Jalapeño-seeded and diced
– 1 tbsp Ginger-fresh/chopped
– 1 tbsp Garlic-fresh/chopped
– 2 cups Hiland Dairy Heavy Whipping Cream
– 10 Saffron threads
– 2 8 to 10oz Cold Water Lobstertails
– Kosher Salt
Cracked Black Pepper
DIRECTIONS:
In a medium skillet on medium high heat, melt 1 tablespoon of butter. Add the taste onions and sauté for about one minute. Add the 1 cup of arborio rice and toast for 1 to 2 minutes. Add 1 1/2 to 2 cups of stock. Bring to a boil want all of the water has been used, add another cup and a half. Until all the water is gone, and the arborio rice is al dente. Do not let this process. Take any more than 20 minutes from the time the rice starts cooking. Remove and set aside.
In the same skillet, melt another 2 tablespoons of butter. Add all of the bell peppers. Begin to sauté. Add asparagus, tips and jalapeño. Sauté until nearly soft. Add the ginger and the garlic. Cook for one minute and add one cup of stock. Add heavy cream, salt, and pepper and saffron. Mixed early. Add in the already cooked arborio rice and bring entire mixture up to temperature.
While risotto is coming up to temperature, season the lobster tails with salt, pepper, garlic, chili powder, granulated, garlic, onion powder, paprika. And a small sauté pans, brown butter. Add lobster tails and lemon juice. Cook on both sides for two minutes. Serve on top of your risotto.
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