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Lobster Risotto with Day Boat Scallops, Shiitake Mushrooms, Peas, and Pea Tendrils Recipe

Lobster Risotto with Day Boat Scallops, Shiitake Mushrooms, Peas, and Pea Tendrils

Recipe courtesy Toby Talbot at Sports Grille Boston

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (2)

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Total Reviews: 2

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  • on December 31, 2009

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    Yes, quite involved....but well worth it! The broth definitely made the dish. Reduced the lobster broth recipe by 1/4 since I only had 2 lobsters....but that made a perfect amount of broth for the full risotto recipe....which was too much for two.... Used frozen peas that I heated w/ the lobster meat in a saute pan after I sauteed the mushrooms.

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  • on March 04, 2006

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    This recipe is a little involved but certainly well worth the amount of time spent prepairing it.

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