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Gordon Ramsay's Butter-Poached Lobster Risotto

Poach lobster tails in simmering salted water for 5 minutes. Remove shell and slice meat into chunks. Sauté shallots in butter until translucent. Add arborio rice and toast for 2 minutes. Pour in white wine and simmer until completely absorbed. Add warm seafood broth ladle-by-ladle, stirring continuously, allowing rice to absorb liquid before adding more. Stir in lobster meat, cold butter, and grated cheese off the heat to create a creamy texture. Serve immediately.

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Ingredients

  • 2 fresh lobster tails
  • 1.5 cups arborio rice
  • 1 head of shallot, finely minced
  • 1/2 cup dry white wine
  • 4 cups warm lobster or seafood broth
  • 50g unsalted butter (cold)
  • 30g grated Parmigiano-Reggiano

Steps

  1. Poach lobster tails in simmering salted water for 5 minutes. Remove shell and slice meat into chunks.
  2. Sauté shallots in butter until translucent. Add arborio rice and toast for 2 minutes.
  3. Pour in white wine and simmer until completely absorbed.
  4. Add warm seafood broth ladle-by-ladle, stirring continuously, allowing rice to absorb liquid before adding more.
  5. Stir in lobster meat, cold butter, and grated cheese off the heat to create a creamy texture. Serve immediately.