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Lobster Risotto
March 10, 2017

Please do not waste your lobster. The unusual amount of onion and the overpowering cayenne kills the flavor of the lobster. The basic premise is fine, but I've never encountered a risotto that required cream before. I don't think it really needs it, as the stirring during the cooking creates a lovely creamy texture anyway. Next time I'd be more inclined to make a basic risotto and put the lobster on top, but these flavors aren't complementary. The only changes I made were to add the lobster tail shells to the broth for additional flavor and I cut the onion to just half of one. My family likes risottos and this is one that we just couldn't eat.

  1. 16 Ratings

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