Lobster and Quinoa Risotto Recipe
Ingredients
| Red bell peppers | 2 To taste | |
| Live lobsters- 2 (1 to 1 1/2 pounds) | ||
| Quinoa | 2 Cup (16 tbs) | |
| Homemade vegetable broth or low-sodium vegetable broth from bouillon cubes- 4 cups | ||
| Extra-virgin olive oil- 2 tablespoons | ||
| Red onion | 1 Cup (16 tbs), diced | |
| Garlic | 2 Clove (5gm) | |
| New Mexican ground chiles or mild Hungarian paprika- 1 tablespoon | ||
| Kosher salt | 1 To taste | |
| Freshly ground black pepper- a few grinds | ||
| Corn kernels- 1 cup , cut from the cob (2 to 3 ears corn) | ||
| Basil | 1/4 Cup (16 tbs), chopped | |
| Fresh basil or other herb- 4 sprigs | ||
Directions
MAKING
1. On a grill, place the peppers and roast them, rotate peppers fequently on all sides, for about 10 minutes until the skins are black and well roasted
2. In a bowl, place these roasted peppers, and take plastic wrap to cover the bowl properly, and allow it to cool for 15 minutes
3. Lay the peppers, and start peeling off the charred skin, and discarding the cores, stems, and seeds, do this by only using your hands, later
dice the roasted peppers and set aside
4. In a large pot, put the lobsters headfirst, in boiling water and cook for 5 to 6 minutes, once lobsters cooked then transfer them to a colander, and cool them under cold running water
5. Lay the lobsters, and cut them in half lengthwise, also take out the meat from the tails, legs, and claws, but make sure to keep the lobster claw meat intact in large pieces and reserve for garnishing
6. Then cut the tail meat into 3 to 4 pieces each, and take plastic wrap to cover the lobster meat, later set aside
7. In a fine strainer, put the quinoa and rinse under cold running water to remove any residue of its tasteless husks and drain thoroughly
8. In a medium saucepan, place the vegetable broth and boil it
9. Meanwhile, heat the olive oil in a much larger saucepan
10. In the larger skillet, add the onion and garlic, and cook for 4 to 5 minutes, until it's tender, then add the chile powder and quinoa and cook for about 2 minutes until hot, keep stirring to prevent the ingredeints from sticking to each other
11. Take the pan away from the heat and pour the boiling broth over the quinoa, now place the pan back on the gas and simmer it, keep stirring continuously.
12. Season to taste with salt and black pepper
13. Then cook the oan with all yhe ingredeints for about 8 minutes, stir frequently, until most liquid is absorbed but the quinoa should still be moist, add the corn, roasted peppers, and lobster to the quinoa and cook for about 3 minutes
14. Over the risotto, add the basil and cook for about 2 minutes, until the risotto is slightly moist and creamy, keep stirring often
15. In each plate, place a serving of risotto in the center, and make sure to divide the lobster evenly among the plates
SERVING
16. Top each serving with a piece of claw meat, and garnish each with a sprig of basil and serve
1. On a grill, place the peppers and roast them, rotate peppers fequently on all sides, for about 10 minutes until the skins are black and well roasted
2. In a bowl, place these roasted peppers, and take plastic wrap to cover the bowl properly, and allow it to cool for 15 minutes
3. Lay the peppers, and start peeling off the charred skin, and discarding the cores, stems, and seeds, do this by only using your hands, later
dice the roasted peppers and set aside
4. In a large pot, put the lobsters headfirst, in boiling water and cook for 5 to 6 minutes, once lobsters cooked then transfer them to a colander, and cool them under cold running water
5. Lay the lobsters, and cut them in half lengthwise, also take out the meat from the tails, legs, and claws, but make sure to keep the lobster claw meat intact in large pieces and reserve for garnishing
6. Then cut the tail meat into 3 to 4 pieces each, and take plastic wrap to cover the lobster meat, later set aside
7. In a fine strainer, put the quinoa and rinse under cold running water to remove any residue of its tasteless husks and drain thoroughly
8. In a medium saucepan, place the vegetable broth and boil it
9. Meanwhile, heat the olive oil in a much larger saucepan
10. In the larger skillet, add the onion and garlic, and cook for 4 to 5 minutes, until it's tender, then add the chile powder and quinoa and cook for about 2 minutes until hot, keep stirring to prevent the ingredeints from sticking to each other
11. Take the pan away from the heat and pour the boiling broth over the quinoa, now place the pan back on the gas and simmer it, keep stirring continuously.
12. Season to taste with salt and black pepper
13. Then cook the oan with all yhe ingredeints for about 8 minutes, stir frequently, until most liquid is absorbed but the quinoa should still be moist, add the corn, roasted peppers, and lobster to the quinoa and cook for about 3 minutes
14. Over the risotto, add the basil and cook for about 2 minutes, until the risotto is slightly moist and creamy, keep stirring often
15. In each plate, place a serving of risotto in the center, and make sure to divide the lobster evenly among the plates
SERVING
16. Top each serving with a piece of claw meat, and garnish each with a sprig of basil and serve
Chef
