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”

Home-made Bigoli alle Vongole

Two years ago we visited the city of Mantova in northern Italy and loved the Bigoli alle Vongole we had at Trattoria Cento Rampini. I was used to making pasta alle vongole with dried linguine or spaghetti, but really liked it made with bigoli. Bigoli are thick hollow spaghetti, made by extrusion. I am not sure if Cento Rampini used fresh or dried bigoli and whether theirs included eggs or not. During the same trip to Italy I picked up my own pasta extruder, so I’ve made bigoli alle vongole and other dishes with extruded pasta since. I like to … Continue reading Home-made Bigoli alle Vongole