2 Lbs . Lobster — steamed
6 U15 Size Shrimp — cleaned
1 Carrot — finely chopped
1 Red Bell Pepper — finely chopped
1 Green Bell Pepper — finely chopped
2 Cups Chicken Stock
1/2 Lb Risotto
2 Portobello Mushrooms — cut in strips
5 oz Shallots — chopped
8 oz Peas — fresh or frozen
4 oz Capers
6 pieces Asparagus ends
2 tbsp fresh Lemon Juice
1 tbsp Butter
Salt and Pepper to taste
In one pan make your lemon butter sauce by taking melted butter and adding lemon juice. In another pan saute the carrot, red bell pepper, green bell pepper, and then cook with risotto. After steaming the lobster for 5 minutes, cut in half and grill until cooked. Finally saute in olive oil the asparagus, shallots and portobello with the shrimp and lobster and add salt and pepper to taste. To Serve:
Place rice on plate then layer with seafood mixture and then lemon butter sauce. Converterd for you with TXTOMC by billspa@tritium.net