Lobster Risotto Like No Other

All the recipes I could find for lobster risotto did not use the lobster shells to make lobster stock to use for the risotto. They were simply a plain risotto with a lobster served on top. And so I decided to create my own recipe for lobster risotto and it turned out spectacular! I decided to cook the lobster tail sous-vide because that will keep it amazingly tender, but if you don’t have sous-vide equipment you can simply boil the lobster tail as usual and still obtain a wonderful dish. Because live lobsters are not a cheap ingredient this is something for a special occasion or a dinner party where you are looking to impress your guests. This risotto is served with the lobster tail on top, delicious lobster meat mixed in with the rice that has a wonderful lobster flavor from the stock, as well as peas, tomato, and yellow bell pepper for lovely colors. This dish has a nice contrast between the creamy rice and crunchy vegetables. Continue reading “Lobster Risotto Like No Other”

Lobster Carpaccio with Gorgonzola Sauce

A few months ago we had a wonderful dinner at Combal.Zero** near Turin (Italy). My favorite dish of the evening was lobster carpaccio with gorgonzola sauce. It was such a surprising combination that I wanted to try to make something similar myself. The result was pretty good, although it was not as good at Combal. I know that Davide Scabin does a lot of experimenting to get a dish just right, so it was to be expected that my first try would not be as good. Unlike Davide, I served the claws with the dish and they were cooked. I … Continue reading Lobster Carpaccio with Gorgonzola Sauce