I know you’re saying Lobster Risotto?? Yes and if you shop smart it will be fine and the dish is delicious, be sure to use the shells in the stock. Speaking of stock, I actually found a lobster stock made by the “Better Than Bouillon”…
Wine to pour is a full bodied Sauvignon Blanc
The salmon, soy, ginger and mustard cry out for a dark, rich Pinot Noir
The salmon is so good and even better after a day or two and makes great leftovers and a nice lunch salad with a bit of mayo and mustard. I suggest a Costco trip to get a good large skinless piece, you won’t be sorry….
Toss sweet crabmeat with fresh mint and lime juice, then spoon it over mashed avocado on toast.