Lobster risotto

Material

lobster 1
risotto 100g
Black pepper and various spices random

One lobster, my weight is about two pounds, two threes

The practice of lobster risotto Step 1

The water boils and the lobsters are put in to burn

The practice of lobster risotto Step 2

Take chopsticks and burst chrysanthemum

Break down the head and dispose of it cleanly, leaving shrimp yellow and shrimp head shell. The body is cut in half to handle the gut, and the shrimp pliers use the back of the knife to smash. Put the shrimp shell and yolk into the pot together, pour some water and cook for about 5 minutes

The practice of lobster risotto Step 4

Shrimp meat and prawn meat are set aside

The practice of lobster risotto Step 5

You can prepare risotto when you cook the shrimp shell, rinse it twice with water and strain it dry

The practice of lobster risotto Step 6

Pour a little olive oil in the pot, stir fry a little bit, add shrimp soup, add in multiple times, each time the water is almost dry, then add, cook for about 18 minutes

Add a little tomato sauce when it's ready to cook. You can taste the taste. If it's light, add salt. I didn't add it. Pour the shrimp and cook for another 2 minutes or so until the shrimp is opaque, remove the plate, and grind some pepper into it. Get it done

The practice of lobster risotto Step 8

If you cook too much and do n’t eat it, you can add more water to make porridge for the next meal

The practice of lobster risotto Step 9

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