Lobsta Risottuh

I can't remember the first time I had lobster specifically, but growing up on the Jersey Shore (no need for the eye rolls, thank you), there was always seafood on the menu.  At the top of the list, of course, are filets of Striper my dad would bring home from fishing during the fall months.  Can't beat it.  But, when you want to at least try, lobsta does the trick.

So I picked up these adorable little three lobster tails and fresh chives for supper last night.

Lil' lobsta tails await the boiling water

 

Magic wardrobe change in only 4 minutes!

 Menu:

Lobster Risotto (#54)

String beans almondine

I don't know what it was yesterday that called me to google lobster risotto, but it was like a little winter birdy, sick and tired of layered clothing, thick socks, six blankets at night and cold hands, kept whispering 'make something that reminds you of salty air'.  The first recipe that came up was from the New York Times, and there was something about the simplicity of the ingredients and directions that particularly caught my eyes.  

 

I really enjoy the process of risotto-making. It is so methodical and pain-staking.  Yet, at the same time, calls for your opinion.  There is a lot of taste testing.  Is it done just yet?  No, a bit more hot stock and stirring.  And now?  Yes, yes, now it is ready for the best part: the swirled in butter that melds the flavors, softens everything and brings the dish home. 

 

My lobsters were uncooked, yet frozen, but in the middle of DC on a Sunday evening, three grocers later, at 6pm, - what was I really looking for?  I didn't want to scratch the meal, although I was tempted to knowing that today I could've stopped at the fancy fish market near my work.  But, alas, I wanted my risotto last night.  Beth and I needed the rich goodness for supper.  And, honestly, I was impressed with the texture and flavor.  Altogether they were a real treat in the middle of this unbelievably snowy and cold winter.

 

I didn't have any patience or ingredients to make homemade lobster stock, so instead I made a simple stock with dried mushrooms and a bit of vegetable bouillon.  It worked just perfectly.  

 

Coupled with crunchy green beans and a movie, - it ended the weekend on a deliciously high note.

246 to go...