The night before I defrosted some lobster stock for a lobster dish.. I was going to make a Lobster Pasta of some sort with a lobster cream sauce or maybe make lobster ravioli but, our gas was shut off.. It was kind of touch and go yesteday whether or not the gas would be turned off.. So, i didn't want to purchase lobster if the pasta was a no go.. I purchased bronzino for a bbq.. But, then the rain happened, the mosquitos came out yesterday with vengeance and well, the gas came back on... Are you following all of this?
'Anyway, bronzino with garlic and tarragon in the slits.. covered in salt and olive oil.. simply grilled on the plancha:
risotto was lobster stock and the broth from the reconstituted shitake mushrooms.. they were beautiful musrhooms.. we sell them at meks and when they finally were hydrated, they were like perfect little mushrooms.. i tossed them into the risotto towards the end.
I make a mean stock, it was super lobstery..
cooked in a broth of tomato paste, wine, garlic, onion and i threw in some pickled peppers and the juice..
served the fish with some pickled peppers too.. why not, they are great.. and also some miso squash.. Jax had a friend over and the two of them split the fish, ate the risotto and also had some squash... I figured the greens were a bit too much..
All were happy