Lobster Stuffed Shrimp with Risotto
Elevate your dining experience with this elegant dish featuring succulent lobster stuffed shrimp, beautifully complemented by a rich and creamy risotto.
Equipment
- 9 Inch Skillet
- 2 - 3 qt Stock Pots
- Oven
Ingredients
For Lobster
- 2 Lobsters
- 1 Egg
- ⅓ Cup Mayo
- ¾ Cup Panko
- 1 tablespoon Sweet Heat Seasoning
- ½ Bell Pepper finely chopped
- 1 tablespoon Spicy Mustard
- ¼ Bunch of Cilantro
- Salt and Pepper to taste
For Shrimp
- 1.5 lbs Shrimp I used 9/14 shrimp, 14 Shrimp total
- 1 ½ tablespoon Tony’s Creole Seasoning
For Risotto
- 3 tablespoon Shallot finely chopped
- 1 Cup Parmesan Cheese grated
- 2 tablespoon Butter
- 2 tablespoon EVOO extra virgin olive oil
- 4 Cups Chicken Stock
- 1 ½ Cups Arboria Rice
- 5 tablespoon White Wine pinot gris
- 3 tablespoon Heavy Cream
- 1 tablespoon Fresh Parsley chopped
Instructions
- Making Lobster Filling- Remove the lobster meat from the shell and roughly chop it. Add it to a large mixing bowl along with the egg, mayo, panko, seasoning, bell pepper, spicy mustard, cilantro, salt, and pepper. Mix until well combined, then form them into 2-inch balls.
- Prep The Shrimp - Clean the shrimp by removing the shells, legs, and veins. Pat dry, then season evenly with Tony’s Creole Seasoning.
- Assemble the stuffed shrimp - Place a lobster ball in the curve of each shrimp, gently pressing so it holds its shape. Arrange the stuffed shrimp in a circle in a 9-inch skillet. Set aside.
- Preheat the oven to 350°F.
- Start the Risotto - In a large stock pot over medium heat, add butter and olive oil. Once hot, add in the minced shallots and sauté for about 2 minutes until soft and fragrant.
- Warm the Stock - In a separate pot, heat chicken stock until it begins to simmer. Keep it warm throughout the risotto process.
- Toast the Rice - Add the arborio rice to the shallots and cook for about 3 minutes, stirring until the grains are well coated and slightly translucent. Pour in the white wine and cook until it is mostly absorbed.
- Bake the Shrimp - Once the risotto is underway, place the stuffed shrimp into the oven. Bake for 17 minutes or until the shrimp reach an internal temp of 145°F.
- Build the Risotto - Begin adding the warm chicken stock to the rice, one ladle at a time. Stir frequently, allowing the liquid to absorb before adding more. Continue this process until all the stock is used, about 20 minutes. The rice should be creamy and al dente, not mushy.
- Finish the Risotto - Stir in heavy cream and cook for another 2 minutes. Remove from the heat and mix in the Parmesan cheese until smooth and creamy.
- Serve - Spoon the risotto onto plates and top with the lobster-stuffed shrimp. Garnish with
Notes
- Prep everything ahead of time - Precut and measure all your ingredients before you start cooking.
- Use the right size skillet - A 9-inch skillet works best for this amount of shrimp. If you go bigger, you may need to increase the recipe so the shrimp can stand upright and not tip over while baking.
- Don't rush risotto - Low and slow is the secret. Add warm broth gradually and stir often. This is what creates that rich, creamy texture.
- Watch your shrimp closely - Shrimp cook quickly, so pull them as soon as they're opaque and firm to avoid overcooking.
- Finish with brightness - A squeeze of fresh lemon right before serving balances the richness of the lobster and risotto perfectly.
Nutrition
Calories: 1022kcalCarbohydrates: 82gProtein: 69gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 455mgSodium: 1524mgPotassium: 1119mgFiber: 4gSugar: 7gVitamin A: 2812IUVitamin C: 23mgCalcium: 521mgIron: 7mg
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