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Curry Lobster Risotto

Yield: 1 Servings

Ingredients and directions for this recipe

2 lb Lobster Cooked, Deboned
1 1/2 ts Peanut Oil
4 sm Shallots; diced
2 md Spanish Onions; diced
1/2 Carrot; diced fine
1 Celery Stalk; diced fine
1 ts Fresh Ginger Root; diced
-fine
2 Garlic Cloves; minced
2 ts Curry Powder; West Indian
1 c Arborio Rice, Italian Style
3 Roma Tomatoes; peel/seeded
8 c Chicken Or Lobster Stock
1/2 tb Chopped Coriander
1 tb Thai Basil, Or Regular
2 tb Parmesan Cheese
1 1/2 tb Unsalted Butter
1/2 c Papaya; cubed
1/2 c Mango; cubed
1/2 Banana; sliced
Salt, to taste

CHEF DU JOUR SHOW #DJ9172 AIR DATES: 1/25/96, 1/28/96 CURRY LOBSTER
RISOTTO YIELD: 4 SERVINGS

Heat peanut oil and saute shallots, onions, carrot, celery,
ginger,garlic, curry powder and rice until vegetables are soft. Add
tomatoes and half of the stock. Bring to a boil. Lower heat to a simmer,
uncovered, stirring occasionally. Reduce until stock is almost gone. Add
remaining stock and repeat process until rice is al dente and stock has
evaporated. Add remaining ingredients. Mix well over high heat. Season
with salt, to taste, and add the lobster meat. Stir and serve immediately.

See also:
Previous recipe Curry Lime Dip
Next recipe Curry Marinade

Or try one of these recipes:
Jack Daniel's Spiked Cranberry Relish
Spinach Cheese Puffs