Lobster and Scallop Risotto

Tonight's adventure was Lobster Risotto with Seared Scallops, and baby spinach salad. For desert was a Pear and Frangipane Tart. The Lobster was the best we had ever had. The risotto was, well risotto. Not bad, just not a 10 for how long it took. Talk about stirring the pot. The overall dish was a 9. My favorite is still the butternut squash chowder. That said, it took FOREVER, and I don't think I will be making again, too many new things to try.

The reason it took so long is that I made the lobster stock from scratch. Yeah, I made lobster stock. I am sure you can buy it, somewhere, but buying it takes away from the challenge.

The Lobster was moist, soft and rich. For the first time I have ever made it I was rather impressed with myself. The stock on its own I actually found kind of gross. But once all together it was quite nice.

The pear and almond tart was delish. It was my first tart crust and it came out flakey and and crisp. The filling was really good too. The rum flavor really came out more than I thought it would, next time I might use a tad less, but I still really enjoyed it.

If you are interested in recipes let me know! And yes, I did reset the table. I couldn't help it. When I was 100% I was making seafood I really wanted to use these funky fish plates. Aren't they great!







It takes a ridiculous amount of veggies to make stock....

I love how these look, I think they would make a great pair of shoes!


Lobster stock in the making.

Lobster done and ready to be added to risotto.

Main tart ingredients.





Bon Appetit!