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Ingredients
- 2 x live lobsters - (1 1/2 lbs ea)
- 6 c. lobster or possibly shrimp stock
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. butter
- 2 x leeks well rinsed, and thinly sliced - (abt 2 c.)
- 1 1/2 c. fresh white corn kernels - (abt 2 ears)
- 1 1/2 tsp chopped garlic
- 3/4 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 2 c. Arborio rice
- 1/2 c. dry white wine
- 1 doz mussels cleaned, debearded
- 1/3 c. heavy cream
- 1 doz oysters, shucked
- 1/4 c. dulse flakes (dry seaweed)
- 8 x chive stalks for garnish
Directions
- Place the lobsters in a large pot of boiling salted water and cook till cooked through, about 8 to 10 min. Remove and drain in a colander. Rinse under cool running water and drain. When cold sufficient to handle, remove the tail meat, and chop into 1/2-inch pcs. Remove the claw meat and set aside whole.
- In a large, heavy saucepan, bring the stock to a simmer. Remove from the heat, cover and keep hot till needed.
- In a heavy pot, heat the oil and butter over medium-high heat. Add in the leeks and cook, stirring, till begin to soften, about 5 min. Add in the corn, garlic, salt and pepper, and cook, stirring, till the leeks are soft but not brown and the corn is tender, about 3 min. Add in the rice and cook, stirring, for 1 minute. Add in the wine and simmer, stirring, till absorbed, about 2 min. Add in the warm stock 1/2 c. at a time, and cook, stirring constantly, till each addition of stock is nearly completely absorbed.
- Continue till all of the stock has been added and the risotto is creamy. During the last addition of the stock, add in the mussels and cook till they open and the risotto is at the right consistency. (It will take about 20 to 25 min to add in all of the stock and for the risotto to reach the right consistency.) Stir in the cream, oysters and reserved lobster tail meat and cook for 2 min. Season, to taste, with salt and pepper.
- Divide the risotto among 4 serving plates. Garnish each with 1 lobster claw and 1 Tbsp. of dulse. Arrange 2 chive stalks across each bowl and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 670g | |
| Recipe makes 4 servings | |
| Calories 945 | |
| Calories from Fat 195 | 21% |
| Total Fat 22.09g | 28% |
| Saturated Fat 8.13g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 390mg | 130% |
| Sodium 1756mg | 73% |
| Potassium 1527mg | 44% |
| Total Carbs 93.29g | 25% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.91g | 2% |
| Protein 83.4g | 133% |
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