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