I sautéed it till part cooked, popped the shell in some hot fresh fish stock for 10 minutes, added saffron then made a risotto. The shell's packed with lobster flavour and that infuses into the stock. So, as the rice absorbs the stock it becomes saturated with lobsterness.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrw2zbNp5KjPV6ZguZROaFNRHH-I3jBOWViBccoOnqjrILoJQdQoqdyWc111z3iUuCOPt3i2KYPeczs1IGCHVbIXXKt13GOn6JqCcIoAArfKx2pmOrrmAP9BkF7_8MMCtNbrGtZfEWbs/s400/P1210772.jpg)
Once ready I stirred in a pack of pre-cooked 'seafood selection', cooked through the lobster in a little butter and...
Well, if I say so myself it was rather delicious. As was this...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BWyZdu-m0BBbKFmdtQnUqNfQloiAtz2n9QEN1mXzxHxpOoToy3f39HllFuVR0ZJA7djnHUraOUGPm6cgdqirXQ4mRkRSogL8q9I-RJXaCtxhQra88oM_Ik2kUthhgoD0WZTZn4fuIgc/s400/P1210785.jpg)
From Piedmont in Italy and the 'not often seen' Arneis grape. Beautiful wine, great with food, don't serve cold... just cool. It's £9.99 and worth every penny.
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