
Moreton bay bug and fennel risotto with lemon oil

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Thenus orientalis is a species of slipper lobster from the Indian and Pacific oceans.
ingredients
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serves: 4
10 raw Moreton Bay bug tails (or 2 (1-lb/450-g) raw lobsters)
5-5 1/2 cups (1.2-1.25 liters) Chicken Stock
1 teaspoon fennel seeds
2 tablespoons olive oil
1/2 fennel bulb (thinly sliced)
1/4 teaspoon dried red pepper flakes
2 shallots (minced)
1 clove garlic (crushed)
1 1/2 cups (350 g) risotto rice (such as arborio)
1/2 cup (50 g) freshly grated Parmesan cheese
1 tablespoon (15 g) butter
1 tablespoon lemon juice
2 tablespoons chopped herb fennel (or the frondy tops from the fennel bulb)
Salt and freshly ground black pepper
FOR GARNISH:
sprigs of herb fennel
Parmesan shavings
Lemon Olive Oil
Servings Per Recipe: 4
Amount per Serving
Calories: 797
- Total Fat: 14.9 g
- Saturated Fat: 4.5 g
- Trans Fat: 0.1 g
- Cholesterol: 156.4 mg
- Sodium: 633.5 mg
- Total Carbs: 129.4 g
- Dietary Fiber: 11.4 g
- Sugars: 5.8 g
- Protein: 43.5 g
preparation

Moreton Bay bugs (also called shovel-nosed lobster and locust lobster) are from the same family as lobster, spiny or rock lobster, and crayfish, and all would be suitable for this dish. Peeled, raw large shrimp would also work very well, but leave them whole-don't cut them up. You'll need to use about 12 to 16. You could also use cooked lobster meat, folded in at the end of cooking just to heat through.
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