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Lobster Monte Carlo - Mother's Day Special

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Submitted by dlpelpalpabp

YIELD

servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 907.2
POUNDS G LOBSTERS
steamed
6 6
EACH EACH SHRIMP
cleaned *
1 1
EACH EACH CARROTS
finely chopped
1 1
EACH EACH SWEET RED BELL PEPPERS
finely chopped
1 1
EACH EACH GREEN BELL PEPPERS
finely chopped
2 473
CUPS ML CHICKEN BROTH
½ 226.8
POUND G RISOTTO *
2 2
EACH EACH MUSHROOMS, PORTABELLO
cut in strips *
5 144.5
OUNCES ML/G SHALLOTS
chopped
8 231.2
OUNCES ML/G GREEN PEAS
fresh or frozen
4 115.6
OUNCES ML/G CAPERS
6 6
PIECES PIECES ASPARAGUS
ends *
2 3E+1
TABLESPOONS ML LEMON JUICE
1 15
TABLESPOON ML BUTTER
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

In one pan make your lemon butter sauce by taking melted butter and adding lemon juice.

In another pan sauté the carrot, red bell pepper, green bell pepper, and then cook with risotto.

After steaming the lobster for 5 minutes, cut in half and grill until cooked.

Finally sauté in olive oil the asparagus, shallots and portobello with the shrimp and lobster and add salt and pepper to taste.

To Serve: Place rice on plate then layer with seafood mixture and then lemon butter sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 516g (18.2 oz)
Amount per Serving
Calories 358 15% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 1966mg 82%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 14%
Sugars g
Protein 106g
Vitamin A 95% Vitamin C 121%
Calcium 18% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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