Lobster Monte Carlo - Mother's Day Special

The kind of celebration plate that signals “this is a special night." Whole lobster gets steamed first to set the meat, then halved and grilled to get crisp char on the shells and the bright pink-on-white finish that screams restaurant. Shrimp join the lobster in a final sauté with asparagus tips, sliced portobello, and shallots so the seafood and vegetables share their flavor before plating.

The base of the dish is a vegetable risotto cooked in chicken broth with finely chopped carrot, red and green bell pepper, peas, and capers. Capers are the surprise hit: their briny pop cuts through the richness of the seafood and butter sauce so the dish never feels heavy.

The sauce is the easiest part. Just melted butter and lemon juice whisked together, then ladled across the plated layers. A simple finishing touch that ties every component together.

Chef Tips

• Steam the lobster only until the shell turns red, about five minutes. Overcooking before the grill leaves the meat tough and rubbery.
• Stir the risotto constantly during the cook. Skipping stirs leaves uneven texture, with raw centers and overcooked edges.
• Cut the asparagus, portobello, and shallots all to a similar size. Even cuts mean even cook time in the final sauté.
• Plate hot. The lemon butter sets up fast as it cools and turns greasy on a cold plate.

Variations

• Swap shrimp for sea scallops for a more delicate seafood combination.
• Stir saffron into the risotto for a Milanese-style golden base under the seafood.
• Add a splash of white wine to the sauté before plating for sharper acidity against the butter sauce.