This recipe was presented by Lynn Archer from Archer's in Rockland.
Ingredients: serves 4-6 (possibly only 2 if you really like it)
2 lbs fresh Maine lobster (cooked and shelled)
1/2 stick butter
4 c cooked risotto (use whatever recipe you like but leave out the onions)
1 c shaved Parmesan
3 c half n half
2 c fresh spinach
1/2 c parsley
salt & pepper
Prepare the risotto the day before if you can. Melt 1/2 stick of butter (or olive oil, if you prefer) in a large, flat bottomed skillet. Add the already cooked risotto and stir over medium heat. Add half n half and parmesan, stirring continuously. When cheese is melted and risotto is warm, add lobster, parsley and salt & pepper to taste. Stir to warm lobster, then remove from heat.
Plate on bed of spinach.
It's easier for me to get lobster here than it may be for you where you are. This recipe also works well with scallops or shrimp.
Just stepping up on a little soapbox for a minute. Most (85+%) of our seafood in the US comes from other countries. Some of those countries do not follow best practices for harvesting and shipping their products or caring for the waters from which they are harvested. Please ask for seafood as locally harvested as is possible. Don't be shy about asking where the seafood in the display case was obtained (country of origin). And don't be shy about asking for your grocery store to buy local when they can.
White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032