lobster

Lobster Risotto

Lobster Risotto - serves 4 - 6

4 C chicken stock

8 strips thin-cut bacon or 4 strips thick-cut bacon, chopped

1 medium onion, chopped

2 C Arborio rice

1/2 of a 750mL bottle dry white wine

1 - 1.5 C cooked lobster

3 - 4 Tbsp butter

2 large handfuls grated Parmesan

- heat chicken stock in a pot until steamy – remove from heat

- heat a large, high-sided skillet over medium-low heat

- add chopped bacon to skillet and cook halfway, about 3 - 4 minutes

- add onion to skillet and cook until translucent, about 2 minutes

- add Arborio rice to skillet and cook until rice is translucent around the edges, about 2 - 3 minutes

- add 1/2 of wine to skillet and cook rice until wine is completely absorbed, about 3 - 4 minutes – stir rice occasionally to prevent sticking - add other 1/2 of wine and cook rice until wine is completely absorbed - stir rice occasionally to prevent sticking

- add one ladle of hot chicken stock to rice and cook until stock is completely absorbed – stir rice occasionally to prevent sticking

- continue to add hot chicken stock, one ladle at a time, until rice is cooked al dente, about 30 minutes***

- turn off heat and add cooked lobster, butter and grated Parmesan to rice – stir until butter and cheese are melted in and absorbed

- spoon onto platter and serve

***you may not use all of the chicken stock – I usually taste my rice for doneness once I've used about 3C of chicken stock and I will turn off the heat when my rice is still fairly al dente, because, when I add the butter and cheese, the heat in the pan will continue to cook the rice - after sitting for a few minutes it's usually perfect

2014 Taste of Nova Scotia Culinary Guide

I've been shooting the 2014 Taste of Nova Scotia Culinary Guide for the last three weeks and today I FINALLY get to show you a sneak peek! 

Of course, what is more quintisentially Nova Scotian than lobster?

Well, maybe seafood chowder, lighthouses and sou'westers but whatever.

I photographed this gleaming little guy with Christine White from Taste of Nova Scotia and Chef Ray Bear at Saege Bistro this past Sunday and today, Taste of Nova Scotia uploaded it as the cover photo on their Facebook page!

I AM BEYOND EXCITED.

The 2014 Taste of Nova Scotia Culinary Guide will be released on April 28 and I can't wait to share the rest with you!!

NSLC Occasions Magazine Summer 2012

WOOHOO!!! Only my second issue and my bucket of lobster made the cover!!!

I was incorrectly given credit for photography in this issue - the photos in the lobster article that I worked on were actually taken by Halifax photographer Perry Jackson. I didn't take any of the photos. I did however, make all of the food and was the food stylist for the entire lobster article (except for one photo of a lone lobster on a turquoise platter that I have ommitted).