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onion carrot bay leaf lobsters extra-virgin olive oil tomato paste Arborio rice white wine mussels shrimp crabs unsalted butter Italian parsley
Viewed: 39 - Published at: 8 years agoIngredients
- 1/2 onion, coarsely chopped, plus 1 onion, finely chopped
- 1/2 carrot, coarsely chopped
- 1 bay leaf
- 2 (1 pound) lobsters
- 1/4 cup extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 1/2 cups arborio rice (Vialone Nano brand preferred)
- 1 cup dry white wine
- 16 mussels, scrubbed and debearded
- 1/2 pound rock shrimp
- 2 softshell crabs, faces and lungs removed
- 2 tablespoons unsalted butter
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Method
- Bring 3 quarts water to boil with the coarsely chopped onion, carrot, and bay leaf.
- Prepare the ice bath.
- Plunge the lobsters into the boiling water and cook for 2 minutes.
- Remove with tongs and submerge in ice water 1 minute.
- Drain and set aside.
- In a 12 to 14-inch frying pan with 3-inch sides, heat the olive oil and onion and tomato paste over medium heat until softened but not brown, about 8 to 10 minutes.
- Add the rice and, stirring constantly, cook until opaque, about 2 minutes.
- Add the white wine, then the lobster cooking liquid, ladle by ladle, until the rice is covered.
- Turn the heat to high and, stirring constantly, continue to cook, maintaining the level of liquid just above the level of rice, for 10 minutes.
- Add the mussels and continue cooking 5 minutes.
- Remove the lobsters from their shells, chop the meat into 1-inch pieces, and toss into rice, along with the shrimp and soft shell crabs.
- Continue cooking until rice is soft but still al dente.
- Season with salt and pepper, remove from heat and stir in butter and parsley.
- Serve immediately.
