Summer is for lobsters, and lucky me, I have made friends with a lobster guy in Rockport Harbor from whom I get them right off the boat.
Having such easy access means opportunity for experimenting with lobster in a variety of dishes. One of my favorites is lobster risotto, usually the one here. Yummy as is, I decided to tweak it a bit for this night’s dinner with friends. Corn and lobster are a natural combo and with corn being plentiful and sweet this time of the summer, it seemed a perfect addition as did roasted heirloom tomatoes.
I can’t tell you whether this recipe was significantly better than the other, but I can tell you everyone went for second helpings!
For any table where lobster is served, some combination of the same things are used. Since risotto is a little more “uptown” than steamed lobster these…
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