Ingredients
- null 8 cups water
- null 4 lobster tails
- null 4 cups seafood broth
- null 1 stalk celery, chopped
- null 1 small carrot, chopped
- null 1 small onion, chopped
- null ¼ cup brandy
- null 2 Tbsp tomato paste
- null 2 cloves garlic, sliced
- null ½ tsp paprika
- null 2 bay leaves
- null ⅛ tsp saffron threads
- null ¼ cup butter
- null 3 large leeks, sliced (white and light green parts only)
- null 4 slices prosciutto, sliced
- null 1 Tbsp fresh thyme, finely chopped
- null 1 cup RiceSelect® Arborio Rice
- null ½ tsp sea salt
- null ½ tsp pepper
- null 1 cup dry white wine
- null 2 cups fresh corn kernels
- null ½ cup heavy cream
- null 1 Tbsp fresh chives, finely chopped
- null 1 Tbsp fresh parsley, finely chopped
Instructions
- In large saucepan, bring 8 cups salted water to boil. Reduce heat until barely simmering. Poach lobster tails for 6 to 8 minutes or until just cooked through. Remove from water and let cool slightly. Remove meat from shells; reserve shells. Chop lobster meat; set aside.
- In separate large saucepan, combine seafood broth, reserved lobster shells, celery, carrot, onion, brandy, tomato paste, garlic, paprika, bay leaves and saffron; bring to boil. Reduce heat to medium-low; cook for 25 minutes. Strain and return broth to saucepan; return to simmer. Reduce heat to low to maintain heat.
- Melt butter in large high-sided skillet set over medium heat; cook leeks, prosciutto and thyme for 3 to 5 minutes or until leeks are tender. Stir in rice, salt and pepper; cook for 2 to 3 minutes or until well coated. Pour in wine; cook, stirring constantly until most of the liquid is absorbed.
- Reduce heat to low. Add 1 cup broth; cook, stirring frequently until broth is absorbed. Repeat with another cup of broth. Stir in corn. Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice and corn are tender, about 20 minutes.
- Stir in chopped lobster, cream, chives or parsley. Cook for 2 to 3 minutes or until lobster is heated through.