Seafood Risotto with The Breachway Grill

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We’re in the kitchen making Seafood Risotto with Chef Justin Anderson and Craig Marr from the Breachway Grill.

INGREDIENTS:

  • 8oz Lobster
  • 3oz Shrimp
  • 3oz Scallops

  • Risotto
  • Lemon Juice
  • Lobster Sauce
  • Spinach
  • Mushrooms
  • Parsley
  • Butter
  • White Wine
  • Garlic
  • Parmesan Cheese
  • Clam Stock

STEPS:

  1. Sauté lobster, scallops, shrimp in butter, garlic, wine and mix in Lobster sauce and parsley.
  2. Heat risotto. Add spinach, mushroom, lemon juice and cheese.
  3. Heat through and plate with the seafood mix on top.
  4. Heat the pan then add baby spinach, mushrooms, wine, butter, lemon.
  5. For the seafood heat in pan with garlic, butter, add scallops, then shrimp and lobster.
  6. Add wine, touch of lobster sauce. Let it heat through and serve over lemon risotto.

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