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Poached Baby Lobster on Asparagus and Cepe Risotto

Poached Baby Lobster on Asparagus and Cepe Risotto Recipe

  • 4 (1 to 1¼-pound) lobsters
  • 5 tablespoons plus 2 teaspoons corn oil
  • 3 cloves garlic, peeled and thinly sliced
  • 3 shallots, peeled and thinly sliced
  • ½ cup thinly sliced fennel bulb
  • 3 tablespoons tomato paste
  • ¼ cup brandy
  • 3 cups lobster stock, shrimp stock, or water
  • 4 fresh tarragon leaves
  • ¼ teaspoon freshly ground white pepper, plus more to taste
  • 1 tablespoon heavy cream
  • 3 tablespoons unsalted butter
  • Fine sea salt, to taste
  • 10 branches fresh thyme
  • 1 tablespoon corn oil
  • 5 ounces fresh or frozen cepes, caps and stems cut into ½-inch dice (2 large, stemmed portobellos may be substituted)
  • 1 small clove garlic, peeled and halved
  • 2 branches fresh thyme
  • Fine sea salt, to taste
  • Freshly ground white pepper, to taste
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, peeled and finely diced
  • ½ small red onion, peeled and diced small
  • ¼ cup white wine
  • 1 cup arborio rice
  • 1 to 3 cups  Chicken Stock  or use low-sodium, canned broth
  • 1 (7-ounce) bunch pencil-thin asparagus, stalks trimmed off 2½ inches from the tips
  • 3 tablespoons heavy cream
  • 3 tablespoons freshly grated Parmesan cheese
  • Fine sea salt, to taste
  • Freshly ground white pepper, to taste
  • ½ teaspoon white truffle oil (optional)
  • Two 10-inch nonstick skillets
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 862kcal (43%)
Total Fat 53g (81%)
Saturated Fat 19g (96%)
Cholesterol 220mg (73%)
Total Carbohydrate 49g
Dietary Fiber 4g
Sugars 4g
Protein 36g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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