After lobster, lobster sandwiches, and lobster pasta, we still had lobster left.
Necessary back story: about a month and a half before we left Germany for Canada, I ordered the Doers and Dreamers guide, along with the Nova Scotia dining guide (both free!). I was pleased to see that the latter is peppered with local recipes, one of which is this lobster risotto (recipe available online here). I mentally bookmarked the recipe and though that if we had lobster, and had lobster left over, I’d have to try it.
It did not disappoint. It was my second endeavour into the world of risotto making (the first being the so-so wild mushroom risotto), and I’m happy to report that this one was much better and received full approval from both of us.
Risottos are on the more labourious side of supper-making, but it’s worth it. I think that I judged the consistency better this time, and focused on the texture of the rice, rather than the creaminess as a whole. I have a feeling that perfecting risotto takes a lot of trial and error, so look for more experimentation in the future.