Lobster Monte Carlo - Mother's Day Special
Yield
servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lobsters
steamed |
|
| 6 | each |
shrimp
cleaned |
*
|
| 1 | each |
carrots
finely chopped |
|
| 1 | each |
sweet red bell peppers
finely chopped |
|
| 1 | each |
green bell peppers
finely chopped |
|
| 2 | cups |
chicken broth
|
|
| ½ | pound |
risotto
|
* |
| 2 | each |
mushrooms, portabello
cut in strips |
*
|
| 5 | ounces |
shallots
chopped |
|
| 8 | ounces |
green peas
fresh or frozen |
|
| 4 | ounces |
capers
|
|
| 6 | pieces |
asparagus
ends |
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lobsters
steamed |
|
| 6 | each |
shrimp
cleaned |
*
|
| 1 | each |
carrots
finely chopped |
|
| 1 | each |
sweet red bell peppers
finely chopped |
|
| 1 | each |
green bell peppers
finely chopped |
|
| 473 | ml |
chicken broth
|
|
| 226.8 | g |
risotto
|
* |
| 2 | each |
mushrooms, portabello
cut in strips |
*
|
| 144.5 | ml/g |
shallots
chopped |
|
| 231.2 | ml/g |
green peas
fresh or frozen |
|
| 115.6 | ml/g |
capers
|
|
| 6 | pieces |
asparagus
ends |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
butter
|
|
| 1 | 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.
