Lobster Tails and Lobster Mushroom Risotto

Somewhere along the way this Spring, Ellen came home with four frozen lobster tails which gave me the opportunity to make this dish that I had been meaning to try for sometime. I had several packs of lobster mushrooms (dry sautéed and frozen) left from last season, so this was as good a time as any. Warning: Makes a LOT of risotto!


1/4 cup butter
1 Tbs finely chopped garlic
1 Tbs finely chopped shallots
1 medium carrot, finely diced
1 stalk celery, finely diced
8 oz fresh lobster mushrooms (or equivalent frozen)
2 cups Arboro rice
1/4 cup sherry
5 cups fish stock, heated
4 oz. grated Parmesan cheese
salt & pepper to taste
4 lobster tails, cut in bite size pieces and lightly sautéed in butter/oil
1 Tbs chopped parsely

In a large pan over medium to high heat, melt butter in oil. Add vegetables and mushrooms. Sauté until soft. Add rice until all of the rice is coated with butter.
Add sherry and cook until the wine has been almost all absorbed. Add enough stock to cover the rice and stir continuously to keep rice from sticking/burning.
As the stock is absorbed by the rice add stock 1/2 cup at a time to keep the rice covered with liquid.
Cook the rice about 20 minutes, making sure to stir. When the rice is tender, remove from heat and add the cheese, salt and pepper.
Garnish cooked risotto with lobster and chopped parsley.

Serves four or more (depends on side dish or entrée)


Wild Lobster, Oyster and Chanterelle Soup

This makes a lot of soup – might want to cut back – a half liter of heavy (whipping) cream is a lot.

Ingredients   1 lb organic oyster mushrooms chopped   ½ lb wild lobster mushrooms chopped   ¾ lb exotic golden chanterelle mushrooms chopped   8 shallots chopped fine   5 tbsp butter   2 tbsp olive oil   salt and fresh ground pepper   ½ liter whipping cream   3 to 4 cups beef broth   1 log goat cheese

Directions   Melt butter in large sauce pot. Add the olive oil and shallots. Sauté for 3   minutes. Add Lobster, Oyster and Chanterelle Mushrooms, salt and pepper.   Sauté for another 3 minutes. Now add broth, cream and goat cheese. Bring to   boil. Reduce heat. Cook on low for about 25 minutes. Use a mixer or blender   to puree. Garnish with fresh parsley.


Lobster Mushroom and Sun-Dried Tomato Risotto

Sweet homegrown tomatoes are coming in right along with the appearance of lobster mushrooms. If you have a food dehydrater, dehydrate soem Roma tomatoes to concentrate and sweeten the flavor. Sweet, earthy and creamy dish . . . . yum :-)

  • 1 medium onion, minced
  • 2 cloves of garlic, minced
  • 1T olive oil
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 5 cups warm vegetable stock
  • 1oz dried lobster mushrooms, soaked in 1 cup hot water for 30 minutes; rough chop the mushrooms
  • 10 oil packed sun-dried tomatoes, sliced
  • 1t Italian Seasoning
  • 1T vegan parmesan

Heat 1 the oil in a large skillet over medium heat. Add the onion and garlic, cook, stirring, until translucent, about 5 minutes. Add the rice and sun-dried tomatoes and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Add the mushroom soaking liquid to the rice, make sure not to add the grit that may have floated to the bottom. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Stir in the mushrooms and vegan parmesan.

Source: By cookingforaveganlover | Published: October 5, 2010