Cooks Corner
Easter Cuisine Easter Dinner Option by Morgan Ferguson
Parmesan crusted true cod with shrimp and lobster risotto, sautĂŠed green beans and vanilla bean-balsamic reduction Risotto: Shopping List 4T butter 1 medium yellow onion-finely diced 4 C warm lobster or chicken stock kosher salt and white pepper Âź C parmesan cheese
4 large shrimp- cut into 4 pieces 1 lobster tail, shell removed- cut into 8 pieces 1 C risotto (Arborio rice)
In a large pan sautĂŠ lobster and shrimp in butter over medium heat until done, about 3 minutes. Remove from pan. Add onions and cook until tender, do not brown, about 5 50 Community Seeds . Spring 2013