by Kent Rathbun of Abascus Restaurant
In a large pot over medium to high heat add olive oil and saute lobster meat until it is medium rare (about 2 minutes).
Remove lobster and add the extra virgin olive oil.
Lower heat to medium and add half of the orzo pasta, and saute until golden brown.
Add garlic, shallots and remaining half of the pasta.
Cover with half of the chicken stock.
Continue cooking until pasta absorbs most of the stock.
Add the rest of the stock and continue cooking until all of the stock is absorbed.
Add heavy cream and romano cheese, stir until cheese is melted.
Add basil leaves, spinach leaves, oregano and parsley.
In a saute pan, quickly saute the prosciutto ham until crisp.
Add to pasta; prosciutto, lobster meat and finish with truffle oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (6343g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 9082 | ||
Calories from Fat: 3634 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 403.8g | 538 % | |
Saturated Fat 139.5g | 697 % | |
Monounsaturated Fat 150.3g | ||
Polyunsanturated Fat 29.1g | ||
Cholesterol 1393.1mg | 429 % | |
Sodium 20623.3mg | 711 % | |
Potassium 6050.2mg | 159 % | |
Total Carbohydrate 863.2g | 254 % | |
Dietary Fiber 37.2g | 149 % | |
Sugars, other 826g | ||
Protein 493.1g | 704 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9082
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