I’ve become a big fan of fire roasted corn.  Whether it’s on the grill or over my gas stove burner, I love the sizzling popping sounds and fresh aromas.  What began as fire roasted corn, turned to fire roasted jalapenos, and eventually fire roasted lobster tail.  Reserve these ingredients while preparing a Basic Risotto Recipe.

Once the risotto is nice and creamy, sauté shrimp, sliced leek, roasted corn, jalapeno and lobster tail in butter until the shrimp are pink and the lobster is cooked through, 3-4 minutes.

To serve, fold the cooked risotto into the seafood mixture.  Season with snipped chives, salt, pepper and pinch of cayenne pepper.  Seafood Risotto is such a treat.  It can be served as a main dish or as a side with a nice piece of grilled fish.

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All my best,
xo Libby

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Seafood Risotto

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the seafood risotto…

• 1 lobster tail
• 1/2 lb. small shrimp peeled & deveined
• 1 ear corn on the cob
• 1 jalapeno
• 1 leek thinly sliced
• 2 Tbl. butter
• 2 Tbl. snipped chives
• 1 basic risotto recipe

For the basic risotto recipe…

• 4 cups chicken or vegetable broth
• 4 Tbl. butter
• 1 onion finely diced
• 2 garlic cloves minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese finely grated
• 1/3 cup heavy cream
• salt & pepper

Instructions

For the seafood risotto…

• Fire roast lobster tail, corn on the cob and jalapeno until lightly charred. Cut lobster into small chunks, finely dice jalapeno discarding seeds, cut corn off the cob. Reserve. Prepare basic risotto recipe.

For the basic risotto recipe…

• Warm broth in small saucepan; cover and set aside.
• In a 2-quart saucepan, melt 4 tablespoons of butter over medium-high heat. Add the diced onion and sauté until translucent, about 4 minutes.
• Add rice and cook 2-3 minutes, stirring constantly, until rice is opaque. Add the garlic and stir until fragrant, about 1 minute.
• Add the white wine and cook, stirring, until absorbed.
• Add 1/2 cup of broth to rice and stir continuously until absorbed. Continue adding 1/2 cup broth at a time, stirring continuously until absorbed after each addition. Continue until all broth has been added, about 20 minutes.
• Add the Parmesan cheese, heavy cream, salt and pepper and stir to combine well.

To serve…

• Add reserved roasted lobster, corn and jalapeno to skillet with 2 Tbl. butter, sliced leek, and shrimp. Sauté for 3-4 minutes until shrimp are pink.
• Fold in creamy risotto and season with snipped chives, salt, pepper and pinch of cayenne pepper.

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I’ve been kicking around the idea of Savory French Toast for some thyme now.  It’s the herbs.  They are insistent that they’ll elevate every meal of the day.  And they are always right.  Our savory French toast became the perfect platform for our decadent and extra special brunch this morning.  Lobster Topped Poached Egg on Savory French Toast.  Spiritual.

Fresh snipped herbs added into the egg/cream mixture become pleasant bursts of flavor.  As I travel down this cooking path one of the most important things I’ve learned is to add flavor.  Don’t miss the opportunity to nuance a recipe with a bit of something unexpected.

Herbs are an easy way to do this, but so are spices.  A pinch of nutmeg or cinnamon, a touch of cayenne when you least expect it, and even a dash of maple syrup added to an otherwise savory sauce can leave your taste buds longing for more.

Our Lobster Topped Poached Egg on Savory French Toast is rich and indulgent.  And worth every mouth-pleasing, soul-soothing bite.

See our post on Oven Baked Lobster Tails for complete instructions on preparing the lobster for this dish.

Here’s a handy how-to link on poaching eggs.

The post Lobster Topped Poached Egg on Savory French Toast appeared first on Lemony Thyme.