We like to order 2 pound lobsters since they cook better than smaller ones. We each saved one claw and were looking for a way to make good use of them.
Bring broth to simmer; keep hot. Brown butter in heavy large saucepan. Reduce heat to medium and add truffle oil. Add carrots and shallots; saut? 4/5 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add broth and simmer until rice is just tender and mixture is creamy. Add cream and parmesan cheese; stir until heated through. Remove from heat. Add lobster meat. Season with finishing salt and pepper.
First 060815. An instant hit. We will next try the left-over rissoto with scallops dusted with porcini powder.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 1 | ||
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Calories: 445 | ||
Calories from Fat: 32 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 56.7mg | 17 % | |
Sodium 136.1mg | 5 % | |
Potassium 313.8mg | 8 % | |
Total Carbohydrate 74.1g | 22 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 71.3g | ||
Protein 21.2g | 30 % | |
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: 445
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