Lobster is delicious, with bright white flesh that is soft and sweet. That makes it go perfectly together with a creamy risotto! Today my twist on an Italian classic, risotto made with crustacean stock and fresh lobster meat from Nova Scotia. This recipe is from my new Bart’s Fish Tales cookbook where we went to Canada to fish for MSC certified sustainable lobster in Nova Scotia. Enjoy!
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You can find the recipe here: coming soon
See you next Fishy Friday!
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LOBSTER Risotto | Bart van Olphen ─ Bart's Fish Tales
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