Summer is still holding on tightly around these parts and you won’t hear me complaining about the extra weekend evenings eating outdoors. I am, however, feeling a bit conflicted. Romantically craving the crisp autumn air and heartier meals…but not quite ready to let go of the ridiculously flavorful tomatoes and beefy avocados that seem to be hitting my plate daily. Can these two food wants co-exist? Can I create a meal that welcomes and says goodbye to two seasons at once?!
If a dolphin can nose bump a dog on a boat, I say anything is possible.
Hey Autumn! I see you…and I’m pretty excited about sharing this dish with you. Yes I know I geek out about a lot of things, but this risotto flash mobbed me with a surprise flavor situation I’ve never experienced. I’m talking about seafood and cheese…blue cheese to be exact. I know – it sounds so incredibly wrong. I don’t even crema on my beloved fish tacos let alone let pungent dairy take a swim in the sea.
But today… We do some rule breaking.
Herbs, lemon and lobster are old chums. Nothing new and exciting, yet fabulous all the same. Sprinkle on a little Cambozola? Zip! A bottle rocket just flew past your tongue and it’s time to break out the sparklers. BANG! Let’s do this!
Recipe: Lobster Risotto
- 3 1/2 cups of stock – lobster stock suggested but you can make your own variation by mixing 1/4 cup fish stock with vegetable stock and simmer with lobster shells for 20-30 minutes. Set aside and keep warm
- 1/2 cup dry white wine
- 1 arborio rice
- 2 lobster – boiled
- 2 TBS extra virgin olive oil
- 2 TBS unsalted butter
- 2 large shallots minced
- 4 cloves garlic, minced
- 4 TBS chopped fresh thyme
- 4 TBS chopped fresh parsley
- Zest of 1 lemon
- Blue cheese – I recommend a stinky bugger like a triple cream Cambozola
- Ahead of time, boil lobster (approx 8 minutes per pound) Side note – I’m a sensitive cat. Place that lovely creature in the fridge for at least 20 minutes pre-boil to make the experience better for both of you.
- In a deep saucepan melt butter, add olive oil and saute shallots and garlic until soft
- Stir in arborio rice, coat well
- Add in 1/2 of the chopped herbs, stir well
- Add 1/2 cup white wine, stir until liquid absorbs
- Add stock 1/2 cup at a time, continuously stirring to absorb liquid. Once liquid is absorbed add the following 1/2 cup, etc approx 20-25 minutes
- Add remaining herbs and lemon zest and lobster meat, stir well and serve
Preparation time: 10 minutes
Cooking time: 25 minutes
Number of servings: 4
Is it really October next week? Summer escaped me and there has been a bottle of mystery peach balsamic hiding in the back corner of my pantry for this peak season. How he hid from me all these salad making months is perplexing. It wasn’t until preparing this farewell meal that tomato met watermelon, met avocado, feta and spicy rocket and I heard him calling my name behind cupboard doors. He knew it was time to shine…and oh how brightly he did.
Perfection! This balsamic is big, sassy and totally shredding the mic on Karaoke Monday.
I’m sorry little peach balsamic, you have made yourself very clear and advanced to the front of the vinegar line. You’ve also just made letting go of summer that more difficult…how dare you play with my emotions that way?!
Mealtiming success, but it wouldn’t be a proper risotto party without some dapper tools and a handsome table setting. Even though this particular Lobster Risotto is more of a Pacific Northeast nod to Italian cuisine, I wanted to dress my table with the colors of autumn and memories of living in Tuscany. Terracotta, sunflowers and dreamy linen table tops…sigh, I think my passport is asking for a few more stamps and I’m happy to oblige…
Cheers to you kind friends and to the seasons a’changing. I think I’m ready to fall forward.
As part of the DailyBuzz Food Tastemaker Program, I received Arborio Rice from RiceSelect™ to create this dish.
This post is brought to you by Rice Select.
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