A savory take on Florida spiny lobster.
Creamy Lobster Medallions with Wild Rice
Yields 6 servings
- 1½ cups wild rice, uncooked
- 2 tablespoons butter
- ½ cup carrots, chopped
- ½ cup celery, chopped
- 1 cup green onion, chopped
- 1 10½-ounce can cream of shrimp soup
- ½ cup sherry
- ¼ cup butter
- hot pepper sauce to taste
- salt and pepper to taste
- 1½ pounds lobster meat, cooked and sliced
Prepare wild rice per package instructions. While rice is cooking, melt butter in a large saucepan and sauté the carrots, celery and green onion for 3 or 4 minutes. Stir sautéed vegetables into cooked wild rice. Set aside. Combine soup, sherry, butter, and seasonings in a double boiler and heat thoroughly. If sauce gets too thick, add more sherry. Add lobster meat and stir until heated through. On individual plates, arrange lobster slices on wild rice and spoon sauce over. Serve remaining sauce separately.
Nutritional Value Per Serving
Calories 481, Calories From Fat 144, Total Fat 16g, Saturated Fat 9g, Trans Fatty Acid 0.34g, Cholesterol 129mg, Total Carbohydrate 47g, Protein 35g, Omega 3 Fatty Acid 0.72g
For more Florida spiny lobster recipes, click here.
The official Chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally-grown and harvested produce and seafood, Timineri’s recipes imbue that Fresh From Florida flavor. For more on chef Justin, click here.
Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes coming from Timineri’s kitchen, click here.
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