LOBSTER RISOTTO - HELL’S KITCHEN RECIPES
This is a simple yet luxury meal. Using Lobster is much better than a bouillon stock. I had some leftover steamed asparagus spears, cut them up, and tossed them in at the end.
Provided by John Siracusa
Categories Gordon Ramsay Gordon Ramsay Recipes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Bring broth and 1 1/2 cups water to a boil in a saucepan.
- Add lobster; cover and cook for 4 minutes.
- Remove lobster from pan; cool for 5 minutes.
- Remove meat from cooked lobster tails, reserving shells and chop meat.
- Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture.
- Reduce heat to medium-low.
- Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tbsp butter in a medium saucepan over medium-high heat.
- Add rice to pan; cook 2 minutes, stirring constantly.
- Stir in 1 cup broth mixture and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tbsps Broth mixture.
- Add the remaining broth mixture, 1/2 cup simultaneously, constantly stirring until each portion is absorbed before adding the next (about 22 minutes total).
- Remove from heat, and stir in lobster, the reserved 2 tbsps Broth mixture, 2 tbsps Butter and green peas. Serve immediately with remaining Parmesan.
LOBSTER SPAGHETTI RECIPE GORDON RAMSAY - HELL'S KITCHEN
How to make this Hell’s Kitchen classic recipe Lobster and Spaghetti appetizer.
Provided by John Siracusa
Categories Appetizers
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Get a large bowl of ice water. In a large pot of boiling water, cook the lobsters for about 10–12 minutes.
- Remove the lobsters from the water and place them into the bowl of ice water, stops the cooking process.
- After cooled, remove the meat from the tails, claws, and knuckles. Chop the lobsters into small pieces.
- Start a large pot of salted water to a boil.
- Once the water boils, add the spaghetti and cook till al dente; stirring often stops the pasta from sticking.
- While the pasta is cooking, heat 3 tbsp olive oil in a 12-inch sautés pan over moderate heat.
- Now add garlic, shallot, and crushed red pepper flakes and sauté until soft and lightly brown, 3 minutes.
- Now add the white wine and reduce heat to 1/3. Stir in the tomato and ½ cup vegetable broth, season, simmer for 5 minutes.
- Now add some of the remaining vegetable broth if the sauce is too thick.
- Add lobster meat to the sauce and continue cooking for 1 minute.
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LOBSTER RISOTTO - HELL’S KITCHEN RECIPES
This is a simple yet luxury meal. Using Lobster is much better than a bouillon stock. I had some leftover steamed asparagus spears, cut them up, and tossed them in at the end.
From hellskitchenrecipes.com
Reviews 4.1
Total Time 40 minutes
Category Gordon Ramsay, Gordon Ramsay Recipes
From hellskitchenrecipes.com
Reviews 4.1
Total Time 40 minutes
Category Gordon Ramsay, Gordon Ramsay Recipes
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