Poor Man Lobster And Shrimp Risotto With Truffle Essence Food

SEARED SCALLOPS ON SHRIMP AND TRUFFLE RISOTTO

Steps:

• Bring clam juice and broth to simmer in medium saucepan. Reduce heat to low; cover to keep warm. Heat olive oil in heavy medium saucepan over medium-high heat. Add shrimp; sauté 1 minute. Using slotted spoon, transfer to bowl. Add onion to pan; sauté until translucent, about 1 minute. Add garlic; sauté 15 seconds. Add rice; stir 1 minute. Add wine; simmer until absorbed, about 1 minute. Add 1 cup clam juice mixture to rice; simmer until liquid is absorbed, stirring often. Continue adding liquid 1 cup at a time and stirring often, allowing each addition to be absorbed before adding next, until rice is tender but still firm to bite, about 20 minutes. Stir in butter and shrimp. Season with salt and pepper.
• Heat vegetable oil in heavy medium skillet over high heat. Sear scallops until golden brown and just opaque in center, about 1 minute per side. Divide risotto among 6 plates. Place 1 scallop atop risotto on each plate, drizzle lightly with truffle oil, sprinkle with chives, and serve.
• *Available at Italian markets, specialty foods stores, and some supermarkets.

TRUFFLED LOBSTER RISOTTO RECIPE - (4.3/5)

Steps:

• Preheat oven to 425°F. Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells. Cut meat into 1/2-inch pieces. Break shells into large pieces. Place on baking sheet; bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain through fine sieve. Reserve lobster broth; discard shells. Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauté 2 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth and 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes. Add lobster and cream; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.

POOR MAN'S PUDDING

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• For the maple sauce: Bring the maple syrup, cream, brown sugar and butter to a boil in a saucepan. Reduce the heat and simmer for 5 minutes.
• For the batter: Cream the butter, sugar and vanilla in a bowl with a mixer. In another bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture, alternating with the milk, and beating until just combined.
• Divide the batter among 8 ramekins. Pour the syrup over the batter. Bake until golden brown and a toothpick inserted into the center of the pudding comes out clean, about 35 minutes.
• Serve warm with vanilla ice cream.

TRUFFLED LOBSTER RISOTTO

Steps:

• Preheat oven to 425°F. Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells. Cut meat into 1/2-inch pieces.
• Break shells into large pieces. Place on baking sheet; bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain through fine sieve. Reserve lobster broth; discard shells.
• Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauté 2 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth and 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes. Add lobster and cream; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.

VERY POOR MAN'S LOBSTER

Steps:

• Make 3 slits with knife into fish fillet.
• Place fish fillet in broil pan and sprinkle with the breadcrumbs, lemon juice, paprika and 3 pats of butter.
• Broil fillet for 7-8 minutes.
• Turn over, make 3 more slits and repeat with the bread crumbs, lemon juice, paprika and 3 more pats of butter; and broil another 7-8 minutes.
• Serve with browned butter; french fries or rice, and cole slaw.

LOBSTER AND SHRIMP RISOTTO

Steps:

• Heat the oil in a large saucepan and add the celery, onion and garlic. Cook over medium-high heat for 2-3 minutes, stirring occasionally.
• Add the wine and bring to a boil. Reduce the heat and add 1 cup of the broth and the rice, Worcestershire sauce, salt and pepper. Simmer until the broth has been absorbed.
• Add 1 cup of broth. Simmer until the broth has been absorbed. Continue adding the broth and simmering the rice. When the last cup of broth is added, include the lobster, shrimp and parsley. Simmer for 10 minutes, or until the rice has almost completely absorbed the broth and the seafood is cooked through.

LOBSTER RISOTTO

Steps:

• In a medium pot, heat the stock and keep warm.
• In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
• Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).

POOR MAN'S LOBSTER

Steps:

• Fill a pot with water (about a gallon).
• Add 1 cup sugar, and bring to a boil.
• Do not ever stir the mixture.
• Add chunks of halibut, do not over crowd.
• They will sink to the bottom, and then rise to the top when they are done.
• It should take just a few minutes.
• Remove with slotted spoon.
• Remember to not stir the mixture.
• Continue until all the halibut is cooked.
• Dip in melted butter and eat!

TRUFFLED LOBSTER RISOTTO

Steps:

• Preheat oven to 425F or 218°C.
• Prepare Lobster:.
• Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.
• Transfer lobster to a bowl of cold water to cool. Drain Lobster.
• Remove meat from shells, reserve shells.
• Cut meat into 1/2" to 3/4" pieces. Set aside.
• Break shells into large pieces. Place on baking sheet and bake for 15 minutes.
• Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth, discard shells.
• Prepare Risotto:.
• Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.
• Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.
• Add carrots and shallots, saute for 2 minutes.
• Add rice, stir to coat with oil, saute for 2 minutes.
• Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes.
• Add lobster broth and about 2 cups of chicken broth, simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed, stiring often, about 20 minutes.
• Add lobster and cream, stir until heated through.
• Remove from heat.
• Stir in 2 tablespoons of truffle oil and chives.
• Season with salt and pepper to taste.