Recipe - Curry Lobster Risotto

2 pound Lobster Cooked, Deboned
1 One half teaspoon Peanut Oil
4 small Shallots; minced
2 md Spanish Onions; minced
One half Carrot; minced fine
1 Celery Stalk; minced fine
1 teaspoon Fresh Ginger Root; minced
fine
2 Garlic Cloves; minced
2 teaspoon Curry Powder; West Indian
1 cup Arborio Rice, Italian Style
3 Roma Tomatoes; peel/seeded
8 cup Chicken Or Lobster Stock
One half tablespoon Chopped Coriander
1 tablespoon Thai Basil, Or Regular
2 tablespoon Parmesan Cheese
1 One half tablespoon Unsalted Butter
One half cup Papaya; cubed
One half cup Mango; cubed
One half Banana; cut or sliced up
Salt, to taste

CHEF DU JOUR SHOW #DJ9172 AIR DATES: 1/25/96, 1/28/96 CURRY LOBSTER
RISOTTO YIELD: 4 SERVINGS

Heat peanut oil and saute shallots, onions, carrot, celery,
ginger,garlic, curry powder and rice until vegetables are soft. Add
tomatoes and half of the stock. Bring to a boil. Lower heat to a simmer,
uncovered, stirring occasionally. Reduce until stock is almost gone. Add
remaining stock and repeat process until rice is al dente and stock has
evaporated. Add remaining ingredients. Mix well over high heat. Season
with salt, to taste, and add the lobster meat. Stir and serve immediately.
Posted to EATL Digest 22 Aug 96

Date: Thu, 22 Aug 1996 14:24:55 0500

From: LD Goss ldgoss@METRONET.COM