A Meal fit for a King

Lobster Risotto (4 servings)

2 lbs. fresh lobster tails

1 stick butter

2/3 cup scallions, chopped

1 green pepper, diced

1 ¼ cups fresh sliced mushrooms

1 cup uncooked risotto

1 cup cherry tomatoes, halved

1/2 cup white wine

2 cups chicken broth

1 tablespoon chopped fresh tarragon

½ teaspoon pepper

Remove lobster from shell, cut into small pieces and sauté in ½ stick hot melted butter. Be sure that butter is hot enough to keep lobster from losing its moisture. This will only take a couple of minutes. Remove lobster from butter with a slotted spoon to a bowl and cover with saran wrap.

Add scallions, pepper and mushrooms to remaining butter in pan and simmer 5 minutes.  Add more butter if needed.

Add rice, stirring continuously until rice is loose. 

Add 1/2 cup white wine and simmer until absorbed.

Add tomatoes and chicken broth. Stir once and cover. 

Cook 25 minutes over low heat; remove from heat. 

Stir lobster into rice. 

Heat remaining 1/2 stick butter, tarragon and pepper. When melted and sizzling, pour over risotto and serve immediately.

 

Fish Recipe that even Fish Deniers Will Enjoy

 Pan Roasted Salmon for Anyone

4 salmon filets (substitute any mild fish fillet)

4 small garlic cloves, minced

4 teaspoons freshly grated ginger

Salt, pepper

Extra virgin olive oil

One medium bunch of scallions sliced (white and green parts)

1 (16 oz.) can diced tomatoes, drained

1/4 cup soy sauce

1/4 cup rice wine vinegar 

1/4 cup white wine or Murin

Rub garlic, ginger, salt and pepper onto tops of filets. Drizzle with olive oil and let fish rest while you prepare onions and tomatoes.

Add about 2 tablespoonfuls of olive oil to nonstick skillet over medium heat. Add onions and tomatoes to pan.

Place salmon filets (skin side down if they still have skin) in pan.

Pour soy and vinegar evenly over salmon.

Cook for about 4 minutes. Turn with spatula leaving onions and tomatoes in pan. With a fork or tongs remove skin and discard. It will slip right off.

Let filets cook another 4-5 minutes, until done.

Turn fish, place on serving platter and top with cooked tomatoes and onions from pan. 

(You can put this in a pan covered with foil in a very low oven and hold until you're ready to eat.)