Creamy, nutty, rich, and buttery; pretty sure you can not ask for anything else out of dinner. This will become a family favourite!
I have another special guest today for Seafood Week. Today’s recipes comes to you courtesy of Erin of Dinners, Dishes and Desserts. This lady can cook, and bake, like no one’s business. Erin is so incredibly talented. I love every single recipe she makes, she just has this way of making real food for real people. I dig that about her.
I had the pleasure of meeting her in Florida at Food Blog Forum. Erin is a total sweetheart, she’s kind, thoughtful and incredibly supportive of other bloggers. She’s also very professional, Erin was the first one to send her guest post along. It’s just her way, and it’s another thing I dig about her.
Erin will be attending Food Blog Forum in May so I’m super excited I get to spend some time with her again. It’s always fun to hang out with fellow foodies. There are no food bloggers where I live, it’s a bit of a culinary black hole to be honest. So when I get the opportunity to go to conferences it’s always so exciting. I get to talk food for hours with people who don’t roll their eyes over conversations about the different kinds of olives oils, and why each one is so very different from the others. My family gets bored quickly, their eyes glazing over after about 5 minutes of “foodie speak”. You think they would be used to it by now. No such luck.
I look forward to catching up with Erin this spring. Until then I’m honoured, and touched to have her guest posting for me today. Please welcome the lovely, and talented Erin of Dinners, Dishes and Desserts.
Hi everyone! I am Erin, and I write over at Dinners, Dishes, and Desserts. I am a mom to an 8 year old (almost 9 year old) boy. We live in Colorado, and love taking advantage of the mountains. I am super excited to be here filling in for Kim for the day. Kim has always been super supportive of me, I am glad that I can help pay her back a little bit today. She definitely deserves a break, and I hope she is going to share some pictures of all her home projects she is working on.
So for Seafood Week I decided to go all out and use shrimp and lobster! What can be more indulgent than combining shrimp and lobster in one dish. Well, I added brown butter to the mix, so that helps some. Plus risotto kind of has a reputation of being a luxurious dish. So I think I covered all the bases with this one. I just wish that Kim could actually try this one!
The first time I had risotto was about 8 years ago. My sister in-law had her rehearsal dinner at an Italian restaurant, and I had their sausage and mushroom risotto. It was so good, and I have been obsessed ever since. I do not make it often, but the entire family loves it when I do. So when I added lobster to the mix, I really managed to get the guys attention. Good thing lobster doesn’t go on sale all that often, or I would be asked to repeat this every week. Creamy, nutty, rich, and buttery; pretty sure you can not ask for anything else out of dinner.
Thanks Kim for letting me take over for the day!
Places to stalk Cravings of a Lunatic!
- Two 4 ounce lobster tails
- 3/4 pound large shrimp peeled & deveined
- olive oil
- Salt & Pepper
- 4 tablespoons butter divided
- 1 cup red onion finely chopped
- 1 and 1/2 cup arborio rice
- 1/2 cup dry white wine
- 4 to 5 cups chicken stock
- 1/2 cup Parmesan cheese grated
Preheat oven to 450 degrees.
Prep lobster tails by removing the inner shell. Using a kitchen sheers, but down each side of the shell, peel back, and remove. For more detailed instructions see here. Season the tails with salt and pepper. Wrap in foil, and bake for about 18 minutes. Once cooked, remove the meat from the shell, and roughly chop.
To prepare the shrimp toss in olive oil and season with salt and pepper. Bake with lobster tails for 7 minutes, or until pink and opaque.
Heat chicken stock in sauce pan over medium heat.
Meanwhile heat 3 Tbls of butter in a large skillet over medium heat. Let the butter melt, and a foam form on the top. Once the butter starts to brown (about 2 minutes later), add the onions. Saute for 3 minutes, or until soft. Add rice, stirring to coat. Mix in the wine, and let cook until most of the liquid is absorbed, stirring frequently. Add 1 ladle of chicken stock. Stir and cook until the liquid is absorbed. Add another ladle of stock. Keep going until the rice is al dente. Remove from heat, stir in remaining 1 Tbls butter, Parmesan cheese and season with salt and pepper. Add shrimp and lobster to risotto to serve.
Thank you to Erin for sharing this wonderful dish with us today. My Dad would have went bonkers for this recipe, he just loved lobster. One time I came home from high school to find two lobsters swimming in our bathtub. Life with my Dad, it was never dull.
To continue this week’s theme of embarrassing myself with old photos, here’s a stunner for you:
Yet another photo from my youth, apparently we canoed…a lot:
So I’m actually getting a lot of projects accomplished this week.
I’m on my third pan of brownies. Netflix sent me a restraining order this morning. If you’re going to do something, do it in epic fashion.
Seafood Week continues tomorrow with another amazing recipe. Keep tuning in all week.
Other Seafood Week Posts:
Movita Beaucoup’s Lobster Pasta Salad
Cooking in Stilettos’ Coconut Almond Crusted Cod
Toodles and smoochies! xx