Ingredients
- 4 lobster tail
- 1 lb of shrimp, peeled and deveined
- 1 lb of large scallops
- 1 box of seafood stock
- 1 cup arborio rice
- 1 large shallot (diced)
- ¾ cup of Prosecco or white wine
- 1 cup of canned or fresh diced tomatoes, drained of wet liquid
- parsley
- 1 Tbs old bay seasoning
- 1 Tbs cajun seasoning
- 1/2 Tbs garlic seasoning
- olive oil and butter
Instructions
- Cook the shrimp and scallops on a foil-lined sheet pan, drizzle seafood with some garlic-infused olive oil, cajun seasoning and a small handful of chopped parsley, roast at 425 degrees until pink and translucent, maybe 10 minutes, let it rest.
- Break down your whole lobster tail, remove the shell from the tail and cut into chunks, set aside.
- Place a knob of butter and a good drizzle of olive oil into the bottom of the risotto pot.
- Add shallots and cook until they soften. Add rice, stirring until coated, then pour in Prosecco or white wine.
- When the liquid is absorbed then start adding the seafood stock, one ladle at a time, occasionally stirring until it gets absorbed, then add another ladle full.
- Keep the flame on medium heat and continue adding warm stock and stirring until absorbed and the rice reaches a tender.
- Turn the flame to low, add another knob of butter, a little olive oil, the drained chopped tomatoes, then stir this together. Add in shrimp, scallops, and lobster.
- Put the lid on and cook for low heat for 1 minute and garnish with a little bit more parsley.
- Don’t forget to hashtag, #dinnerwithtayo