Another Maine Course

We’ve already talked about how inexpensive the live lobsters in Down East Maine were, especially when compared to prices in the Midwest. So it shouldn’t come as a surprise that we made yet another lobster dish on our summer vacation; and since this weekend was the unofficial end of summer, we’re taking another look back at our delicious memories.

Toward the end of our week in Maine we wanted to fix up something a little more elegant for the grown-ups. While the kids really enjoyed all the lobster, they wanted a break. I guess it was too much of a good thing for them, not however for Mike and I who would never tire of lobster. So while the kids dined on some pizza, Mike and I worked on our Lobster Risotto.

I’ve got to give credit where credit is due – this meal was, for the most part, courtesy of my dear hubby. He’s our resident risotto chef. It’s one of his favorite things to make and I’m happy to sit back and enjoy the fruits of his labor. I did, however help with the lobster preparation this particular evening. Until now, Mr. N and Mike had boiled our lobsters, but I was finally ready to give one a shot. I have to say – I understand why Mr. N threw his first one in the pot. While I didn’t throw it, I sure was tempted. It’s a bit intimidating.

Once the lobsters boiled, we removed the tail and claw meat.

We left the claw meat whole and chopped up the tail meat. We set both to the side, keeping them warm, while we attacked the risotto. We started with some diced shallots and leeks which we sautéed in oil over medium-high heat in a stock pot for about three minutes.

We then reduced the heat and added the Arborio rice. After cooking until the grains were a bit translucent, we added the white wine and stirred it constantly until it absorbed. Mike then used the water which we boiled the lobsters in as the stock. He added about a 1/2 cup at a time to the stock pot and stirred until it absorbed.

We added the lobster tail pieces to the risotto, at the halfway point, or after about 10 minutes of adding and mixing the stock to the risotto. We then finished adding the stock and tossed in some parmesan cheese. After a few more minutes, the risotto was complete. We dished it onto our individual plates, and added a little truffle salt to taste.

To complete the dish, we garnished the risotto with the claw meat and served.

I think it probably goes without saying, but this got 4 spoons from Mike and I. He did a wonderful job with the risotto – it was cooked to perfection. It was a great “date” meal, even if it was eaten while mediating arguments over who had what monopoly house.

I’m fairly certain Miss A was sneaking houses from Mr. N’s various towns and villages and hiding them around the cabin; although we never caught her in the act. Every date night needs some entertainment right?! Actually, this is the stuff that makes for good memories…

Print this recipe: Lobster Risotto

30 thoughts on “Another Maine Course

  1. Karen says:

    Your lobster risotto with truffle salt by chef mike must have been delicious. Lobster prices here in Maine are good… $4.88 a pound but increase as winter approaches

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  2. kitchenbelleicious says:

    lobster and risotto with black truffle salt. Where was my invitation? It all looks amazing. I will have to try your risotto recipe. I love cooking risotto, the last time I did it though my hubby said he needed some meat or seafood or something so this is perfect!

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    • Kristy says:

      Our door is always open Jessica! 🙂 We love adding a variety of things to risotto. Lobster is a great option, but we’ve also really enjoyed shrimp and even salmon! (And of course cheese – got to have the cheese!)

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  3. Kay aka Babygirl says:

    Wow, this date night seems so romantic to me. You guys definitely give me hope for love and future date nights :). This Lobster Risotto definitely seems decadent.. I know I would love this. And by the way, I love the new header image you made.. beautiful.

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    • Kristy says:

      LOL! It’s funny how date nights work out once you have kids. Sometimes the ones we plan to be romantic end up not so much and others that we least expect turn out pretty darn good. 🙂 Glad you like the new headers. A friend of mine worked them up for us. 🙂 She rocks!

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  4. ChgoJohn says:

    It is shocking for us Mid-Westerners to travel East and see the prices of lobster and, really, just about any of the seafood. Your lobster risotto sounds like a winning recipe. Great post!

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  5. spicegirlfla says:

    A well cooked risotto is heavenly and then to include freshly cooked lobster! Oh my, I would love this dish! I remember how ridiculously inexpensive lobster was in New England area. I, like Greg, would be eating it for breakfast, lunch and dinner too!!

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  6. Kelly says:

    Hee-hee! Monopoly madness. Where would we be without our kids driving us nuts? That Ms. A is one resourceful gal… I love this dish, Chef Dad! What a great idea for a different way to enjoy lobster, grown-up style. The black truffle salt looks wonderful and I love those lobsta napkins too – how fun! The claw meat garnish is the perfect finishing touch (that or the chilled glass of white, tough call – both delightful….).

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    • Kristy says:

      Love the new profile pic Kelly! And yes, Miss A is quite resourceful – especially when it comes to antagonizing her brother! Mike did great didn’t he?! I just love his risottos. As for the claw meat or the wine…in this case the claw meat was much better. We actually ended up tossing the wine. It was a terrible bottle. LOL. 🙂

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  7. sallybr says:

    I made lobster risotto once for a Valentine’s Dinner – it was outstanding, but it happened in my pre-blogger life, I must re-make it sometime

    I k now what you mean about cooking your own lobster, I was a nervous wreck, but it all ended well

    Perfect dinner, CHef Dad outdid himself… now, as to disappearing things, yesterday I was going nuts searching for my car keys. Found them IN the dog crate, buried underneath their blankets. (sigh, sigh, sigh).

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    • Kristy says:

      LOL! Your little guys didn’t want you to leave them. 🙂 They would get along well with Miss A. We went out of town this weekend and we now have to check every drawer, cabinet and nook and cranny for things Miss A may have hidden.

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  8. Charles says:

    Ooooh, Chef Dad – you’re killin’ me – look at that?! I recently had an amazing shrimp risotto (had never had one with shrimp or other shellfish before) and it was just incredible so I have a small inkling of how wonderful this would have tasted. Great job! I don’t think I ever made a risotto before actually – I should give one a go! 🙂

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    • Kristy says:

      You should totally try a risotto sometime. The key is stirring. Lots and lots of stirring. But the possibilities are endless. Seafood is by far my favorite variety though. 🙂

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