Lobster Risotto
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Usually when I have a Friday off, Jim and I take advantage of it by planning to meeting in DC for dinner. But yesterday we decided to have a nice dinner at home. I had all day to prepare it so I didn't feel rushed and wanted to do something I normally wouldn't do on a average work night.
A while ago I bought some frozen lobster stock and wanted to use it in the meal somehow. A soup first came to mind but what won out was a risotto made with it rather than the usual chicken stock. And why not make it totally indulgent and add some lobster claws and morel mushrooms? A quick trip to Slavin and Sons for the lobster and I knew somewhere in the pantry I had a bag of dried morels.
But I wanted a veg to go with it. That's when I remembered that I had the mother of all yellow squash in the fridge.
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*This is actually a new Egg Man, the former one I wrote about a couple of years ago passed this past November.
Jim came home a few minutes earlier than planned which worked out great as I was in the midst of cooking the risotto and had no free hands to cook the squash. He jumped into action and the meal came together beautifully. I tossed some of the small bits of lobster meat into each serving and placed a whole piece of claw meat on top, plated up the fried yellow squash and put it all on the table. Add a nice bottle of Aria Cava and dinner was ready.
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And it was Dee-lish-us! I'll post the recipe for the risotto tomorrow.