Lobster Risotto with Creamy Tomato Sauce
Pairs Well With
Bring water to rolling boil. Add lemon juice and salt. Poach one tail at a time, keeping water at rolling boil, for 4 minutes. Remove and drop into ice water. When cool, slice open back with kitchen scissors and remove tail in single piece from shell; repeat until all tails have been poached. Set aside shells to use in making Lobster Broth. Cut tail meat in half lengthwise, then into bite-size pieces. Cover and refrigerate.
Place shells in cooking pot. Add wine and seafood broth and bring to low boil. Cook for approximately 30 minutes until reduced to about 6 cups liquid.
In Sonoma County, there was no winter crab harvest in 2015. So for Christmas Eve dinner, Merry created this new dish to replace her family’s traditional crab pasta feast. Her Olivet Lane Chardonnay is a luscious pairing counterpoising the rich lobster with its bright minerality.