I’m a bit tardy with this post but meh.
I know many women who hate this day. To be perfectly frank – I never have. Simply because I have never given it much thought. So I don’t understand the angst. When I was single (which was for quite some time), the day would come and go and if I wasn’t reminded, I would forget. Now that I’m in a relationship, I still don’t seem to care much which either makes me a) a cold-hearted monster or b) completely unromantic. You be the judge. It’s not that I hate over-commercialized holidays either. Just ask any of my college roommates what month I start playing Christmas music….
HA! Trick question! I play it year round. BOOM!
Anywho, let’s talk about this year. Since I’m still of the unemployed persuasion, I didn’t want to go too crazy ESPECIALLY since we just spent a heck of alotta coin in Napa over Christmas. And speaking of Napa, we had brought back with us this brilliant bottle of Kathryn Hall Cabernet Sauvignon, our pride and joy. Seriously. Sometimes I would take out this bottle and caress it like a baby. That’s how much we love it. So I thought it would be a great occasion to cook at home and open this sacred vessel.
I found a recipe online for lobster risotto from a great French restaurant here: Le Mistral.
Here’s how it went down:
Cook 1 cup risotto according to label, but use 1 cup white wine, 1 cup water, and 1 cup fish stock, instead of all water
Chop up 12 oz lobster tail (organic from Central Market of course), then saute in butter with salt and pepper
*tip: be sure to have them cut the shell at the market – makes it SO much easier to extract the meat
Add a handful of chopped shallots to the pan and then flambe with 1/2 cup sweet Vermouth
(the flambe-ing did not work out so much for me – was more just a “pour in the Vermouth”)
Add the lobster mixture to the cooked risotto and then toss some Spinach into the old lobster pan and saute
Add to risotto
Next is the heavy cream. I LOVE HEAVY CREAM. Recipe calls for 1 cup, which seemed like too much
….and I was right – too soupy. I would recommend only using 1/2 cup
To finish it off, add 1/2 cup shredded Parmesan, 2 tablespoons butter, and 1/2 cup clam juice
We paired it with a Viognier from Darioush. Heaven.
I was stuffed after this endeavor, but we still had an entire entree planned:
filets with garlic butter and bleu cheese
pan-seared scallops in a tomato cream sauce with linguine
Max watching me cook – so proper with his legs crossed
So that’s it. Let me know if you try out the recipe and how it goes. And if anyone out there is a master flambe-er, please, help a sister out!