It’s time to let the cat out of the bag. I moved!
I hope you guys aren’t mad that I didn’t tell you earlier. It’s just something that I wasn’t ready to discuss in this space until now. I’m sure everyone here can relate to the mixed bag of feelings that accompanies a big life change. So that road trip I took in the beginning of October was actually me moving across the country! I’m sneaky.
Leaving Seattle was definitely bittersweet. It’s a great city and I loved my little floating home. But I was ready for a new adventure and new opportunities. It’s great to be near my family again. And I have some exciting work opportunities on the horizon (more on that later). I must say New England has been treating me pretty well since my return. Although yesterday it did snow, which I was somewhat unprepared for…
I’m currently living on a small barrier island off of Massachusetts. So while technically my kitchen is no longer floating, I think living on a island is the next closest thing. I’ve just been here a couple weeks, but so far it’s turning out to be a pretty interesting lifestyle and I’m sure I’ll have lots of stories to tell. And the Atlantic Ocean is right out my back door, which is obviously amazing.
So to celebrate my re-insertion back into New England, I thought I would create a dish that included something well known to the area. No, I didn’t make us a cake entirely out of Dunkin Donut munchkins (although I may have just given myself the best.idea.ever). I made lobstah!
Lobster Risotto is a great way to enjoy lobster at home without breaking the bank, as most of the heft of the recipe comes from the Arborio rice, which is inexpensive (especially compared to lobster!). And cleaning out a few lobster tails is a lot easier and less messy than dealing with whole live lobsters. This dish isn’t super fishy tasting, which I appreciate. I actually don’t like my seafood to taste too much like seafood. Does that make sense? Maybe I’m just a weirdo. And it’s not super heavy either. I opted to just use a few pieces of shaved Parmesan for garnish, instead of stirring the cheese it into the risotto like most recipes will have you do. And the lemon zest and chives keep things tasting very fresh. Overall, I’d say it was a good introduction back to New England living.
Looking forward to sharing recipes with you from 42.79°N, 70.81°W.