Lobster Risotto Casserole

Lobster Risotto Casserole

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Perfect for any gathering of family or friends, our risotto combines sweet, heavenly Maine lobster with rich, creamy risotto. Made from the freshest ingredients, including fresh crimini mushrooms and a touch of Swiss cheese, it is topped with panko bread crumbs mixed with lemon herb butter.

  • You Will Receive:
    One Casserole (2.5 lbs)
    Two Casseroles (2.5 lbs each)

    Ships Frozen

    • 2011 Winner for "Outstanding Perishable Foodservice Product" International Fancy Food Show.


    Preparation Instructions: Thaw in refrigerator immediately before use. Remove plastic wrap and lid. (Alternate thawing: Cover with plastic wrap. Microwave on Automatic Defrost for 10 minutes.) Pre-heat oven to 375°. Bake on sheet pan for 30-35 minutes or until bubbly.


    Ingredients: Cream, Arborio rice, lobster, crimini mushrooms, Panko bread crumbs (wheat flour, water, yeast, dextrose, salt), water, white wine (sulfites), Swiss cheese (part skim milk, enzymes, salt), butter (cream, salt), onion, olive oil, wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), ground dry mustard, parsley, chives, garlic, lemon zest, salt, white pepper. Contains: milk, shellfish (lobster), wheat. Made in a facility that uses: egg, soy, tree nuts, fish. May contain shell fragments.


    Nutritional Information: Servings: ¾ cup (170g).Servings Per Container: 6. Calories: 270. Calories from fat: 160. Total fat: 18g. Sat fat: 10g. Trans fat: 0g. Cholesterol: 60mg. Sodium: 300mg. Total carbohydrate: 16g. Dietary fiber: 0g. Sugars: 1g. Protein: 10g



    Serving Suggestions: Large enough to serve 6 people as an entree or 6-8 people as a side dish.

    York Harbor is part of the town of York, one of New England's earliest colonial settlements. It also has the distinction of being the nation's first chartered city (1641). The town is full of historic buildings and the York Harbor Beach is one of the finest along the Maine coast.



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    Reviews

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    Not bad
    Posted by Beth Einig | Jan 16, 2018
    Tasted good but needed more lobster in it for that price
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    Lobster Risotto
    Posted by Steve Holland | Sep 30, 2017
    The 35 minute cook time is woefully underestimated. I had to reheat twice for 15 mins and 12 mins before I thought it was cooked properly.
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    Simply Delectable
    Posted by Delectable | Oct 27, 2011
    I served the Lobster Risotto as an appetizer last week for my birthday party. Once my guests took a bite of it, they kept on coming back for more within 2 mins, there was a line at the table with about 10 people trying to get 2nds and thirds. I am still getting phone calls about it. THIS DISH WAS A HIT!!