Lobster Monte Carlo

Lobster Monte Carlo
2 Lbs. Lobster, steamed 6 medium sized Shrimp, cleaned 1 Carrot, finely chopped 1 Red Bell Pepper, finely chopped 1 Green Bell Pepper, finely chopped 2 Cups Chicken Stock 1/2 Lb Risotto 2 Portobello Mushrooms cut in strips 5 oz Shallots, chopped 8 oz Peas, fresh or frozen 6 pieces Asparagus ends 2 tablespoons of fresh Lemon Juice 1 tablespoon of Butter Salt and Pepper to taste

In one pan make your lemon butter sauce by taking melted butter and adding lemon juice. In another pan sauté the carrot, red bell pepper, green bell pepper, and then cook with risotto. After steaming the lobster for 5 minutes, cut in half and grill until cooked. Pick lobster meat and cut into slices. Finally sauté the asparagus, shallots and Portobello with the shrimp and lobster and add salt and pepper to taste. Add chicken stock to this mixture and simmer. Add peas and stir. To Serve: Place risotto on plate then layer with seafood mixture and then lemon butter sauce.
Thanks to Lobstersweeps.