Lobster with rice, lime and strawberry 

Who said that strawberries can only be made sweets? Here is an unusual but fresh dish made with strawberries. Among the first courses, lobster risotto is the one that holds the primacy of elegance, refinement and taste. A high-class dish whose preparation is also accessible to those who are not too accustomed to being behind pots and stoves. This is because lobster risotto is very simple to prepare: for characteristics this first course has a disruptive effect on the palate of those who taste it. Let's talk about a risotto that can easily be on a menu for a great occasion: it is not unusual, in fact, to find it as the main protagonist of a wedding buffet! A recipe of love also because a revisited version of this preparation is ideal for a romantic tête-à-tête.

The lobster is the noble crustacean par excellence that is found above all on the tables of diners. Boiled lobster is the most widespread preparation and in my opinion, the best because its delicate meat remains unchanged and it is sufficient to season with lemon juice and good extra virgin olive oil to eat a simple but delicious dish. For this recipe I bought frozen lobsters first because the price is much lower than fresh ones, second and not least because I can not hear them die while the water starts boiling . . ( This is my problem and so let's go ahead with the recipe ! )

Ingredients  

320 gr. rice

2 Medium-sized lobsters

300 gr. Peeled tomatoes

30 gr. Butter

3 Tablespoons Olive Oil

1 onion

1 Carrot

1 celery

1 Glass of dry white wine

Cooking cream

Pepper to taste

Salt to taste

Radicchio or 2 Asparagus

Fresh parsley to taste

Procedure

Remove the claws, tail and head of lobsters and wash them well in running water. Cut the body along the entire length, open them in half and cut the inner pulp of the crustacean into pieces. Peel the onion, carrot and remove the celery of the filaments. Place the vegetables (onion only half) to boil in a saucepan with water (about a liter) and add the claws, tails and shell of the lobster. Season with salt and let boil for 30 minutes. Chop the remaining onion and sauté with olive oil. Add the lobster pulp and white wine, letting it evaporate for a few minutes (you can also add peas and tomatoes). Pour the rice and toast for a minute. Add the lobster broth previously filtered and cook for 20 minutes (if the rice tends to dry add a ladle of broth). At the end of cooking, add the chopped parsley and pepper. Remove the risotto from the heat. Stir it with butter and, if desired, add the cream. Transfer the risotto to a serving dish and decorate with claws, lobster tails (optionally also some strips of radicchio or 2 cooked asparagus). An alternative to white wine is champagne, the king of wines par excellence. Its bewitching taste will embellish, with a pinch of sensuality, the flavor of this precious risotto.