Sunday, September 30, 2012
PAGE 210 LOBSTER RISOTTO
Lots of groceries...and lots of enthusiasm for this project. I see this as an opportunity to eat a lot of great food, connect with my mother and expand my cooking and writing skills. And maybe gain some focus in my life, scared that it's lacking. Two kids, two dogs, two houses, two cars, gotta stay focused.
Anyway, lobster risotto. Got two lobsters from Grand Mart, $4.99/lb. So excited! Great price, changed my mind over what to cook. (The kids were at work and expected something delicious.) Cooked the lobsters by steaming. Mike suggested ripping the claws off of live lobsters, but I couldn't do it, so I steamed them traditionally. Made the risotto liquid as Mike suggested, lobster shell, tomato paste, time, onion and garlic. Recipe worked as advertised. Little bit of effort, might just resort to chicken broth if preparing again...kids were getting hungry too.
Cooked thhe risotto per directions, except I used white wine for the first liquid addition. Had gotten preserved lemons at grand mart and added them as Mike suggested, although if you are a total freak you can easily make your own.
Drank some frenzy sauvignon blanc with it, which my friend Herbie bought for me. I am so lucky to have him in my life. Ultimately, it was really good, kind of grew on me as I ate more, kind of complicated to make, but something I would make again. The kids agreed. It had a pronounced taste of lobster, the risotto was creamy and delicious and it was filling. Not an everyday dish, but I will definitely make it again.