Lobster Crème de Riz

Posted by francis keyser Wednesday, September 30, 2009
Taste Level: TF
Cost: $20 and over
Serves: 4
Prep Time: 10-15 min.
Cook Time: 20-25 min.
Difficulty: 1

It was our secret monthly anniversary and it is my 200th post on http://www.cookingforzo.com/! I had planned to make Shrimp Thermador but just did not feel like it. I could tell Zo was bummed out about me not making it, so I said, "What about lobster?" She brightened up and said, "That sounds good!" However she didn't think my idea for it sounded good at all. My idea was to boil the lobster in lemon and butter. Once done I was going top it with a Greek Caviar and herb mixture I thought up. She looked so disgusted by the idea that I had to ponder up a new idea. I took my time tasting as I went and came up with this delightful recipe. I hope you enjoy it as much as we did! Oh, if you are looking for a light meal, this is not it! You could gain weight just reading the first few ingredients!

Ingredients:
4 Medium Lobster tails (shelled and chopped)
7 tbsp sweet European unsalted butter
1/4 cup 2 tsp Volcanic Italian Lemon Juice
1/4 cup Whipping cream
1 large green onion (finely chopped)
1/2 tsp fresh Rosemary (diced)
3/4 tsp fresh Baby Dill (diced)
1/4 tsp Essence
1/8 tsp smoked Paprika
fresh crack pepper medley (to taste)
2 servings of white rice

In a medium cast iron skillet melt butter over low heat. Once melted whisk in lemon juice and cream until smooth. Let simmer for 10 minutes over low heat stirring occasionally.

While butter mixture is simmering prepare 2 servings of rice according to instructions on packaging.

Whisk in onion, herbs and seasonings and turn heat to medium low letting heat for 2-3 minutes. Add all lobster meat and cook 4-6 minutes, stirring occasionally or until lobster meat is cook through (be careful not to overcook.) Whisk rice into lobster cream mixture until mixed well. Remove from heat and let sit 2-3 minutes before serving.

3 comments

  1. Congratulations on your 200th post! That's so awesome! & of course on your monthly anniv ;) This sounds like an ah-mazing dish & such a beautiful presentation.

     
  2. Thanks so much! It was pretty darn great! After I finished photos I wish I would have used some bright red lobser shell pieces as a garnish. It is always after the fact that I get my good ideas!

     
  3. pierre Says:
  4. hello Francis bravo for all these posts ! I am far from that !
    and felicitations for your Lobster creme de riz !!
    THis is pierre from Paris France !!
    Today this is French "Haute couture " in my cuisine ! so come and see me see you !!! Pierre

     

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