Lulu’s Musings….

Summer is for lobsters, and lucky me, I have made friends with a lobster guy in Rockport Harbor from whom I get them right off the boat.

Having such easy access means opportunity for experimenting with lobster in a variety of dishes.  One of my favorites is lobster risotto, usually the one here.   Yummy as is, I decided to tweak it a bit for this night’s dinner with friends.  Corn and lobster are a natural combo  and with corn being plentiful and sweet this time of the summer, it seemed a perfect addition as did roasted heirloom tomatoes.  

I can’t tell you whether this recipe was significantly better than the other, but I can tell you everyone went for second helpings! 

For any table where lobster is served, some combination of the same things are used.  Since risotto is a little more “uptown” than steamed lobster these table runners replace newspaper.

A lobster print fabric was cut and the edges serged for quick and easy napkins

folded in a much used fan shape.

The more traditional thumbprint glasses complement contemporary lobster plates

and  Lobbie makes his way through vases of bright summer blooms from the garden.  This is one lobster that is safe from the pot!

Now, let’s bring on the risotto!

Lobster Risotto

3 T. butter

1 medium onion, chopped

2 garlic cloves, minced

1 c. Arborio rice

1 c. fresh corn kernels

1 c. white wine

4 c. seafood broth or clam juice  (if you steam your own lobster, the water can be used)

1 1/2 c. cooked, chopped lobster meat

1/3 c. fresh basil, chopped coarsely

1/4 c. Parmesan

salt and pepper to taste

12 small heirloom or Roma tomatoes, roasted

To roast tomatoes, core and cut into quarters.  Spread on a baking sheet and drizzle with olive oil, season with salt and pepper.  Roast, stirring a couple of times, for about 1 1/2 hours. 

Melt butter in a large skillet.  Add onion and garlic and cook for 3-5 minutes until softened. Add the rice and stir until it is coated with butter.  Add corn and wine, bring to a boil and cook until wine has almost evaporated.

Heat the broth and add to rice 1/3 at a time.  Continue until all broth is used.  With last addition, add lobster, basil and Parmesan.  Stir until rice is tender, adding more liquid if necessary.  To serve, put tomatoes on top of the risotto and garnish with basil.

4 generous servings

Happily joining

Cuisine Kathleen at her Summer Fun Challenge

Full Plate Thursday

Thursday Favorite Things

Tablescape Thursday

Foodie Friday