Luscious Lobster Risotto
with King Oyster & Shimeji Mushrooms
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
We could go on about the sumptuous textures, but that’s best left for a special soirée. Buttery chunks of lobster find an affinity with two kinds of premium mushrooms, gently sautéed. It all sinks gently into a cheesy risotto, brightened with green peas and lemon.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 150g Shimeji mushrooms
- 6g Chives (or garlic chives)
- 1 Shallot (or onion)
- 7g Dried mushrooms (chanterelle or lobster)
- 1 Lemon
- 200g King oyster mushrooms
- 150g Green peas
- 160g Arborio rice
- 25g Grana Padano (contains rennet)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Lobster, Milk, Mustard
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Zester
4 or 8 tbsp Butter
Total Fat
32 g
Saturated Fat
18 g
Sodium
1170 mg
Total Carb
94 g
Sugars
10 g
Protein
43 g
Fibre
9 g
Preparation
Start the risotto
Halve, peel and mince the shallot. Zest and quarter the lemon. In a medium pot, heat a drizzle of oil on medium-high. Add the rice, lemon zest and shallot. Sauté, 30 sec. to 1 min., until slightly translucent. Add the dried mushrooms, 3 cups water (5 ½ cups for 4 portions), ⅓ of the spices and S&P; bring to a boil.Reduce the heat to simmer and cook, stirring occasionally, 14 to 16 min, until most of the liquid has been absorbed and the rice is al dente.
Mise en place
Meanwhile, remove the bottom of the shimeji mushrooms; separate the mushrooms. Cut the king oyster mushrooms lengthwise into ½ inch pieces. Thinly slice the chives.
Sauté the mushrooms
In a large pan, heat a drizzle of oil on medium-high. Add the shimeji and king oyster mushrooms. Sauté, 4 to 6 min., until beginning to brown; season with ½ the remaining spices and S&P. Transfer to a bowl and reserve the pan.
Warm the lobster
Pat the lobster dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the lobster and cook, stirring often, 1 to 2 min., until warmed through. Off the heat, add the juice of ½ the lemon wedges and ½ the chives.
Finish the risotto
To the pot of risotto, add 2 tbsp butter, ¼ cup water (double both for 4 portions), the mushrooms, peas, cheese, juice from the remaining lemon wedges and S&P. Cook, stirring often, 1 to 2 min., until the peas are warmed through and the butter has melted.
Plate your dish
Divide the risotto between your bowls. Top with the lobster. Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
