Lobster Cauliflower Risotto

Sunday was our first Valentine’s Day together as a married couple. Honestly, I nearly forgot it was coming. We have been so busy with work and getting settled into the new house, it seemed to sneak up on us. We don’t normally put a lot of stock into Valentine’s Day, but it crossed my mind that maybe we should have planned something nice.

But, I simply grabbed a few extra special ingredients at the store and we spent Sunday normally. We went to the gym, cooked a few recipes, and watched a movie. Still, something was extra special that day. Maybe it was the magic of Valentine’s Day. Or, maybe it was the magic of this recipe. We hope you enjoy it as much as we did!

Ingredients
4 Tbsp ghee or grass-fed butter
1 shallot, minced
2 garlic cloves, pressed
pinch of sea salt
8 oz lobster juice
3 Tbsp coconut cream
1 large head of cauliflower
2 1/2 lb lobster tails
1 tsp lemon juice
1 Tbsp flat leaf parsley, diced

Method

Coarsely rice the cauliflower with a Vitamix or box grater. Set aside in a large bowl.

Heat the ghee or butter in a large, deep pan over medium high. Sauté the shallot until just soft, about 1-2 minutes. Add the garlic and sauté until fragrant, another 1-2 minutes.

Sprinkle in the salt. Then pour in the lobster juice and add the coconut cream. Stir until well blended.

Add cauliflower rice and stir. Cook for 10 minutes, stirring regularly.

Meanwhile, add 1 inch of water and steamer basket to Instant Pot and steam lobster tails for 3 minutes (or, if using a regular pot, steam for 8 minutes). Remove from pot, allow to cool for a few minutes

Add lobster meat and pour in the lemon juice. Then cook while stirring for 1 minute.

Remove from heat, mix in diced parsley, and serve.

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Lobster Cauliflower Risotto Recipe [paleo, primal, gluten-free]

Lobster Cauliflower Risotto

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients
4 Tbsp ghee or grass-fed butter
1 shallot, minced
2 garlic cloves, pressed
pinch of sea salt
8 oz lobster juice
3 Tbsp coconut cream
1 large head of cauliflower
2 1/2 lb lobster tails
1 tsp lemon juice
1 Tbsp flat leaf parsley, diced

Method

1. Coarsely rice the cauliflower with a Vitamix or box grater. Set aside in a large bowl.

2. Heat the ghee or butter in a large, deep pan over medium high. Sauté the shallot until just soft, about 1-2 minutes. Add the garlic and sauté until fragrant, another 1-2 minutes.

3. Sprinkle in the salt. Then pour in the lobster juice and add the coconut cream. Stir until well blended.

4. Add cauliflower rice and stir. Cook for 10 minutes, stirring regularly.

5. Meanwhile, add 1 inch of water and steamer basket to Instant Pot and steam lobster tails for 3 minutes (or, if using a regular pot, steam for 8 minutes). Remove from pot, allow to cool for a few minutes

6. Add lobster meat and pour in the lemon juice. Then cook while stirring for 1 minute.

7. Remove from heat, mix in diced parsley, and serve.

3 Comments

    • Hi Vanessa,
      Lobster Juice is similar to broth made from lobsters. You can make lobster broth from leftover lobster shells if you have them; but if you don’t have access to them or need to save time, you can buy it at some grocery stores or online.

      I found it at our local Wegmans. The brand we bought is also available on Amazon; the link is in the ingredients list, but I’m including it here for you, too:

      Lobster Juice by Bar Harbour

      Like

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