Want a lobster salad or omelet? Come on over. It’ll be ready in a few minutes. All I have to do is run to the fish market or catch one of the boats just coming in to pick up a few lobbies.
Oh, there’s lots more to whet your appetite, and I’ll give you one of the best, lobster risotto. It’s not difficult to make, especially if you buy the lobster already cooked and shelled, and I promise you it is a dish your family will want again and again and dinner guests will rave over.
1 t. olive or vegetable oil
4 T. unsalted butter
2 shallots, finely chopped
1 1/2 c. arborio rice
1/2 t. cayenne pepper
1/3 c. dry white vermouth (white wine will work, too)
6-6 1/2 c. chicken stock, heated
8 oz. cherry tomatoes, halved or quartered (can be omitted if
you aren’t crazy about tomatoes or don’t have them on hand)
2-3 T. cream (I use heavy but whipping is OK)
2 c. lobster meat cut into chunks
2 T. dill
Heat oil and half the butter in large pan over medium heat. Add
shallots and cook til softened. Add rice and cayenne; stir for
about 2 minutes til rice is well coated with oil and butter.
Add vermouth (or wine) and about 1 c. of broth. Stir til stock
is absorbed. Continue the stock addition til all is gone. This
takes about 20-25 minutes. I’ve found you don’t have to
constantly stir, but keep an eye on the risotto so it doesn’t
cook dry. It should have a creamy texture and be tender but
firm to the bite.
Stir in tomatoes and cream and cook for about 2 minutes.
Add the cooked lobster, remaining butter and dill and cook til
lobster is heated through.
Enjoy! The recipe makes 4-6 servings. You don’t need
anything with this but a green salad and a yummy bread.
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