I think I have mentioned before that we no longer go out for Valentine’s Day, Mothers/Fathers Day, or Easter. It’s just usually so crowded and hectic that unless we happen to be traveling during one of those we would rather cook a special meal at home. That was especially true this year since Valentine’s Day was on a Wednesday. We had steaks over the weekend and I didn’t get over to Sprouts to see if they had any tempting cuts of meat. We decided on lobster risotto and we already had some leftover spinach and artichoke spread from Sunday. I wanted our Florida lobster, but Publix didn’t have any and I wasn’t going elsewhere to search. I picked up the little Canadian tails which are fine for something like this.They did have this nice little heart-shaped white chocolate and raspberry cheesecake so we were all set. Oh, and champagne of course.
I know I have mentioned risotto is one of Hubby’s dishes; I’m not allowed to touch it. I shucked the lobsters, tossed the tails into the pot for him to make stock, chopped the meat and added some melted garlic butter to let it absorb the flavor for a while. If you haven’t ever  made risotto, a critical step is to take between 22-30 minutes for the dish which requires adding liquid incrementally and stirring almost constantly. After the stock was ready and Hubby chopped up the salad veggies, I warmed up the dip, and he opened the champagne. We poured one glass for “chefing”, and he commenced with the risotto while snacking on the spread and crackers and sipping champagne and I finished the salads. He opted for a frozen mixed veggies to co along and there was one lovely garlic roll also left over. It all worked nicely and was delicious.