In addition to the wonderful duck skin I brought home from Les Gourmettes after the last class of the season, I also was privileged to receive 3 lobster shells. I used them to make 4 cups of lobster stock, 2 cups of which I have used to make luxurious Lobster Risotto. I happened to also have a frozen lobster tail in my freezer, so I’ve cooked the tail, used the meat for the risotto, and used that shell to make lobster oil, which is drizzled on top of the finished dish… truly outstanding!

In the next week, I plan to take the remaining 2 cups of lobster stock and make another dish, maybe a Maine lobster bisque…. I’ll decide upon that later and share with you what transpires. In the meantime, here is the recipe for the lobster stock… tomorrow the oil and risotto will be posted.

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