I looked at many recipes for Tater Tot® dish and made my own. Love it, says my fiancé! lettuce and sour cream are used as garnish.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- ¼ cup olive oil, divided
- 2 onions, chopped
- 6 cups chicken broth
- 1 shallot, chopped
- 1 clove garlic, chopped
- 1 ½ cups Arborio rice
- ½ cup white wine
- 1 tablespoon honey
- 3 tablespoons butter
- 1 cup light cream
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- ¼ cup sherry
- 2 cups cooked lobster meat
- ½ cup shredded Parmesan cheese
- 1 pinch salt and ground black pepper to taste
Instructions
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes.
- Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
- Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
- Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
- Stir honey into onions; cook and stir, 5 minutes more.
- Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.
Nutrition Facts
| Calories | 565 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 11 g |
| Sodium | 1393 mg |
| Sugars | 6 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This was incredible. I used four small lobster tails, but that wasn’t enough. I should’ve used 8 — they’re pricey though! We cut the cayenne in half for the kids. Our older son loved it, but it was still too spicy for my wife and younger daughter. I would do a quarter teaspoon of cayenne. The whole thing together is amazing.
Delicious! Followed the recipe exactly as written, and this was wonderful.
Wonderful recipe! I cut the recipe in half as there were only two of us. It came out so creamy and flavorful. Will definately make again! Might consider switching lobster for shrimp and adding some fresh peas.
Wow! This dish maybe my new favorite way to eat lobster! It’s perfectly elevated comfort food. I modified the cayenne pepper and Sherry for my kids and my family loved it! I plan on making it at my next dinner party!
IMPRESSIVE AND DELICIOUS!! Air fried the lobster at 380 for a total of 7 minutes. This DOES take time and dirties a couple pans but oh so good!! Only change to make next time is the cayenne. 1 tsp would be too hot for us. I reduced to a half tsp and still found it to be on the spicy side (and I like heat!). Next time will do 1/4 tsp. A keeper recipe and already planning my next trip to Costco to pick up more lobster tails to repeat this recipe! Thank you!!
Fabulous! only missed the honey because I didn’t have any
Wow. Just wow. My husband wanted this for his birthday. I was nervous, since this was my first time making lobster, but I loved this recipe. It doesn’t say how to make the lobster, so I fried it in butter, which worked really well. This isn’t a hard recipe, but it is one that requires you are constantly there and paying attention. So worth it though. The cayenne plus the cream just makes this recipe and gives it extra dimension and a bit of punch.
I skipped both the honey and the cream to lighten it up a bit, added lobster pieces (1/2 lb. was generous for 2 people). Instead of the cayenne, I added red pepper flakes and also included roasted corn (1 ear roasted on the grill) and some cilantro. It was amazingly good! ??
It was very good. I used 1 or 2 cups of shrimp/lobster stock with the chicken stock. I did not have more but I think a seafood based stock would work better. The cream and/or honey is not necessary if you are adding cheese and the Sherry already. It had an odd sweet taste to it that I could do without when eating lobster/seafood. I won’t add the honey or the cream next time. The stock, cheese and Sherry made it creamy enough.
Excellent Recipe! Unlike some other reviewers I did not find the cayenne overpowering. It does add a bit of bite, which I like. I found I could definitely taste the lobster. The only drawback is that it takes a while to make, but is definitely worth the wait!
Wonderful dish. Will make again. The recipe calls for 2 onions but I felt it was a typo and did 2 cups of onions. I feel this was the right call. I also cut the Cheyenne in half, not because I dislike spicy food, my stomach can’t tolerate spicy food like it use too.
Amazing. I reduced the spices to a smidgin, used fish stock, lobster and langoustines, added some chopped fresh tarragon. It was out of this world. On the menu for next dinner party
Second time was even better than the first. The key is patience with adding the broth. Keep stirring and let it evaporate fully with each cup. Like with all things, it’s better when you take your time ??
Excellent recipe….the only thing I would caution people on is the cayenne pepper, even at a teaspoon, it is really HOT. I would cut it in half if I made it again. I love things really HOT so it didn’t bother me but it might bother others.
I subbed shrimp for lobster. No offense, but lobster is too expensive for this kind of a recipe. I cut the onions into slices and cartelized them with a little balsamic. Then I took the onions out and cooked the shrimp, shallot and garlic together. When cooked, I removed them from the pan and put with the onions. I reduced the paprika to 1 teaspoon and cayenne to 1/4 teaspoon. Instead of the sherry, I used more of the same wine. I omitted honey. Once the rice was cooked, I added in the shrimp and veggies. Everyone loved it and I’ll definitely make it again.
I used half and half in place of light cream. I will make this recipe again with very little cayenne pepper as I found it overwhelming. (I didn’t think so much as a teaspoon would, but it did.) The texture was lovely. I will rate it again next time.
Loved this recipe. I changed it a bit. I was trying to copy a recipe from a restaurant. Came across this recipe which sounded like it might taste the same but I used shrimp rather than lobster and I added peas. This is going in our favorites file.
We just put in one of the onions and loved it !
We did not like it.
I did tweak this a bit, and it turned out fantastic! Rich and elegant, and perfect for a dinner party or special occasion dinner. I used 1 medium size lobster tail and about 7 (20-25 size) shrimp, that I had cut into smaller pieces. After cooking the shallot and garlic in the oil for about 30 seconds, I added the lobster and shrimp, and sauteed until the shrimp turned pink, then removed the shrimp and lobster to a bowl and added a bit more oil, added the onions right to that same pan and carmelized them a bit before adding the arborio rice to toast it lightly. I couldn’t see dirtying another pan to carmelize the onions, and this is how I usually make my risotto (whichever kind I’m making), so I just went my normal route. For the broth, I used a combination of homemade fish stock that I had in the freezer with a bit of chicken stock towards the end (because I ran out of the fish stock). I did not add any salt, as my fish stock was salty enough. I also cut the paprika back to about 1 tsp, and the cream back to about 1/2 cup (again, using up a partial carton that I had open in the fridge). I added the shrimp & lobster back just before serving. It was SO GOOD! Would make again in a heartbeat!