Don’t you hate people who put stupid party hats on animals?

We don’t need much of an excuse for a party but this weekend we celebrated Lola’s Big “7” and Moe’s “Little 3” and all time low lobster prices.

You can see how happy Lola is with her lovely party hat & how Moe would like to take his hat and place it somewhere.  They were glad to ditch the hats and get their birthday treats while we enjoyed a huge pile of Lobster Risotto.  I’m re-posting this recipe since we’re also celebrating all time low lobster prices – so don’t skimp on the lobster, or if you’re from around here, the ‘lobsta’ .  After stuffing yourself, enjoy a Moe-ment of Zen. 

If you think Lola is bothered by having a cat stuck to her face, rest assured she was the one who started this game every night when Moe was a kitten.  She’d just slide her big ol’ Berner nose onto the bed for Moe to hop on and give him a ride.  Now that Moe’s got the big boy claws, not so much, although Moe does still like to take a few swings at that big black honker.


Cooked Lobsters: 1 to 1 ½ lbs/person (never hurts to have plenty of lobster).  Prep ahead of time.  Remove meat, cut tail in 1/2 to remove vein & chop into chunks.  Refrigerate until you’re ready to prepare the risotto.

2     Cups chicken broth
3     TBL butter
½    Cup finely chopped onion
2-3  Garlic cloves, minced
¾    Cup Arborio rice
½    Cup vermouth or white wine
½    Cup freshly grated Parmesan cheese
¼    Lb triple crème Brie – be sure to use triple creme Brie
Tarragon-sprinkled over the top,  about 1-2 teaspoons

– In medium saucepan, bring broth to a simmer.  Continue to simmer    while prepping rice
– In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat (just a tick over medium is best).  Add the onion and sauté until translucent, about 5-7 minutes.  Stir in garlic for just a minute, this cooks quickly so do not let it burn.  Add 1 more TBL of butter, melt, then stir in the rice to coat it.  Add the vermouth/wine and simmer until the wine has almost completely evaporated, about 3 minutes.  Add a ladle & 1/2 of simmering broth and stir. After about 2-5 minutes the broth should be almost completely absorbed.  Continue cooking rice by adding the broth a ladle at a time, stirring, and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20-30 minutes total.  If you think the rice isn’t quite cooked, then add in more vermouth or cooking wine… that never seems to hurt.

– Add lobster meat for a few minutes.  Turn heat to low, add Brie cheese in chunks, stirring until it is melted and blended in then stir in the Parmesan cheese, and sprinkle with tarragon.