LOBSTER RISOTTO
A very rich and creamy risotto with lobster, caramelized onions, and sherry.
Provided by pkkviper
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.
- Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
- Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
- Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
- Mix honey into onions and cook 5 minutes more.
- Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.
Nutrition Facts : Calories 565.1 calories, Carbohydrate 59.7 g, Cholesterol 87.3 mg, Fat 25.4 g, Fiber 1.8 g, Protein 19.3 g, SaturatedFat 11 g, Sodium 1392.5 mg, Sugar 6.2 g
HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE
Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
- Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
- For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
- Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
- Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
- Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g
LOBSTER RISOTTO WITH HERB-RUBBED BEEF TENDERLOIN
My friend Judy has started testing many recipes for a party that she will be giving in a couple of months, so meanwhile, we make these great dishes and I get to try some now and then. This was a winner but a bit too labor intensive for the amount of people she plans on having. These recipes were in Coastal Living Magazie, October 2007 edition.
Provided by Manami
Categories Lobster
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- LOBSTER RISOTTO:.
- Warm broth.
- Heat butter in a large saucepan over medium heat.
- Add shallots; cook 5 minutes or until slightly tender, stirring occasionally.
- Stir in rice, and cook 2 minutes, stirring constantly.
- Add wine; cook until liquid is nearly absorbed, stirring constantly.
- Add 1/2 cup warm broth, stirring constantly, until broth is nearly absorbed.
- Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).
- Stir in lobster; cook, stirring constantly, just until thoroughly heated.
- Stir in Parmesan, lemon juice, thyme and black pepper.
- HERB-RUBBED BEEF TENDERLOIN:.
- Preheat oven to 400ºF.
- Heat oil in a large-bottom ovenproof skillet.
- Sprinkle tenderloin with salt & pepper, and cook on all sides 5 minutes or until well-browned.
- Remove skillet from heat, and placfe tenderloin on plate.
- Sprinkle tenderloin with garlic, rosemary and 1 T thyme, pressing to adhere.
- Return tenderloin to skillet, and bake at 400ºF for 20 minutes (to 145º for medium rare) or to desired degree of doneness.
- Remove from skillet; let stand 10 minutes before slicing.
- Add broth and wine to skillet, and place over medium-high heat; bring to boil, and cook 7 minutes or until redueced to 1/2 cup.
- Reduce heat to low; whisk in butter one piece at a time.
- Stir in 1/2 t thyme.
- Serve immediately with Lobster Risotto.
Nutrition Facts : Calories 1302.3, Fat 78.2, SaturatedFat 35.8, Cholesterol 323.7, Sodium 1758.5, Carbohydrate 48.7, Fiber 1.8, Sugar 1.4, Protein 82.4
HERB RUBBED ROASTED TENDERLOIN OF BEEF
Provided by Food Network
Categories main-dish
Time 8h50m
Yield about 8 to 10 servings
Number Of Ingredients 7
Steps:
- Chop the herbs and blend them with the olive oil. Rub the mixture on the tenderloin and let sit overnight in the refrigerator. Season with salt and pepper.
- Preheat the oven to 350 degrees F.
- In a griddle or large skillet sear the beef on all sides until brown.
- Place in the preheated oven and roast until the internal temperature is 120 degrees F on an instant-read thermometer. Let the tenderloin rest for 15 minutes before slicing.
LOBSTER STUFFED BEEF TENDERLOIN
Make and share this Lobster Stuffed Beef Tenderloin recipe from Food.com.
Provided by Diana Adcock
Categories Lobster
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a small saucepan combine the buter and minced garlic-keep warm over low heat.
- Cook the lobster tails in boiling salted water until done-about 5 minutes.
- Drain and submerge in cold water to stop cooking process.
- Cut a lengthwise slit in the tenderloin within 1/2 inch from bottom.
- Open.
- Sprinkle with the lemon pepper.
- Remove lobster shells and discard.
- Place tails"tail to end" down the center of your tenderloin.
- Whisk butter-garlic mixture and drizzle 2 T.
- down lobster tails.
- Wrap beef around the tails and tie with cooking twine at 1 and 1/2 inch intervals.
- Place roast on a rack in roasting pan and sprinkle with lemon pepper.
- Roast uncovered for 45 minutes to 1 hour.
- Meat thermometer will read 140 degrees for rare or 150 degrees for medium rare.
- Saute the shallots and mushrooms in the butter garlic mixture until golden.
- Add the wine and heat throughly, reducing just a bit.
- Remove roast and loosely cover with foil.
- Let stand for 5 minutes before carving.
- Cut into thick slices and offer the wine-butter sauce at table.
Nutrition Facts : Calories 660.2, Fat 51.5, SaturatedFat 25, Cholesterol 203, Sodium 257.7, Carbohydrate 4.9, Fiber 0.3, Sugar 0.8, Protein 37.1
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LOBSTER RISOTTO WITH HERB-RUBBED BEEF TENDERLOIN RECIPE
From myrecipes.com
Servings 4
- Bring a large pot of salted water to a boil. Plunge lobster, headfirst, into boiling water. Cover pot; cook lobster 15 to 20 minutes. Drain and cool. Remove meat from claws and tail, coarsely chop, and set aside.
- Heat butter in a large saucepan over medium heat. Add shallots; cook 5 minutes or until slightly tender, stirring occasionally. Stir in rice, and cook 2 minutes, stirring constantly. Add wine; cook until liquid is nearly absorbed, stirring constantly. Add 1/2 cup warm broth, stirring constantly, until broth is nearly absorbed. Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total). Stir in lobster; cook, stirring constantly, just until thoroughly heated. Stir in Parmesan and next 3 ingredients. Serve immediately with Herb-rubbed Beef Tenderloin.
- Note: To save time, purchase 6 to 8 ounces precooked lobster meat. Or substitute about 1/2 pound cooked, peeled, and deveined shrimp.
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