Having such easy access means opportunity for experimenting with lobster in a variety of dishes. One of my favorites is lobster risotto, usually the one here. Yummy as is, I decided to tweak it a bit for this night’s dinner with friends. Corn and lobster are a natural combo and with corn being plentiful and sweet this time of the summer, it seemed a perfect addition as did roasted heirloom tomatoes.
3 T. butter
1 medium onion, chopped
2 garlic cloves, minced
1 c. Arborio rice
1 c. fresh corn kernels
1 c. white wine
4 c. seafood broth or clam juice (if you steam your own lobster, the water can be used)
1 1/2 c. cooked, chopped lobster meat
1/3 c. fresh basil, chopped coarsely
1/4 c. Parmesan
salt and pepper to taste
12 small heirloom or Roma tomatoes, roasted
To roast tomatoes, core and cut into quarters. Spread on a baking sheet and drizzle with olive oil, season with salt and pepper. Roast, stirring a couple of times, for about 1 1/2 hours.
Melt butter in a large skillet. Add onion and garlic and cook for 3-5 minutes until softened. Add the rice and stir until it is coated with butter. Add corn and wine, bring to a boil and cook until wine has almost evaporated.
Heat the broth and add to rice 1/3 at a time. Continue until all broth is used. With last addition, add lobster, basil and Parmesan. Stir until rice is tender, adding more liquid if necessary. To serve, put tomatoes on top of the risotto and garnish with basil.
4 generous servings
Cuisine Kathleen at her Summer Fun Challenge