Ingredients
- 15 size shrimp (cleaned)
- 6 asparagus ends (pieces)
- 1 carrot (finely chopped)
- 1 bell pepper (red finely chopped)
- 1 green bell pepper (finely chopped)
- 1/2 risotto
- 2 cups chicken stock
- 8 oz peas (fresh)
- 5 oz shallots (chopped)
- 4 oz capers
- 2 tbsp lemon juice (fresh)
- 1 tbsp butter
- 2 slices portobello mushrooms in (cut)
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
