Charlie Abowd
January 4, 2007

Today's recipe is one that I've developed for lovers on Valentines Day. Getting into a restaurant for that perfect, quiet, intimate dinner is almost next to impossible. Restaurants are heavily booked and the atmosphere can be hustle and bustle. Certainly it is one of the busiest days in a restaurant's schedule. Nothing could beat a quiet candle lit, and maybe a cheery fire in the fireplace, dinner for two at home. For those of you who can accomplish this, this recipe is perfect. It needs attention in the cooking procedure but still allows plenty of time for hugs in between stirring. Karen and I hope that you try it on Valentines Day or some other day that is special to the two of you.

My wine recommendation is a nice bottle of Chardonnay. The Hop Kiln, Russian River, 2004 Chardonnay would be excellent. This famous Russian River winery has just recently been taken over by the DiLoretto Cellars which breathes new life into this property. Their wines are noteworthy. I highly recommend that you try them.

Another choice would be a great Riesling. For that selection talk to our friends at Ben's Liquor and Aloha Wine and Spirits. During the preparation of dinner a nice sparkling wine would be my call. Maybe try a sparkling Rosé. As always enjoy, enjoy, enjoy!!!

Poached Lobster Tails with Baked Pears and Poire Williams Liqueur Infused Risotto

2 6 ounce lobster tails
1/2 cup risotto (1/4 cup per serving) I use Superfino Arborio risotto
1/2 pound softened sweet butter
1/2 red pears, cut one into half inch squares and cut one quartered and cored
1/2 cup Marie Brizard Poire Williams Liqueur (be sure it is liqueur not brandy)Use this brand or an equal substitution can be found at a good liquor store.
1/4 teaspoon ground cinnamon
1/4 cup heavy cream
1/4 cup ricotta cheese
1/4 cup dry white wine
1/4 cup white grape juice
2 tablespoons chopped parsley
2 cups vegetable stock (made of celery, carrots and bay leaves
1/4 teaspoon sea salt, use grosso
not fine — no onions)

Thaw lobster tails in the refrigerator 2 days in advance. Split the tail lengthwise using a sharp vegetable cleaver or 8 to 10 inch chef's knife. I find it's easiest to place the knife tip at the tail end of the lobster. There is a little star at the end of the tail so place the tip there and press down the rest of the knife blade through the shell cutting all the way through. Reverse the knife and do the same procedure only this time from the other end so the tail feathers are also sliced neatly and carefully. If you purchase the lobster from a good butcher or fish shop they will do this for you if you request it.

Carefully insert your fore finger on the meat side (opposite of the tail side), place your finger between the meat and the membrane next to the shell and carefully pull out the meat until it reaches just before the tail. Leave the tail attached. Break off the hard shell leaving the tail and maybe half an inch of the hard shell that the tail is attached to. You will need this for the presentation at the time of service.

In planning start the process 35 to 40 minutes before dinner time. Note that everyone's stove is different so pay attention to the cooking instructions. Let your pallet be the deciding factor.

Once done rinse the lobster thoroughly in cold water to remove any shell particles. Place in a skillet with a generous rub of butter and a quarter cup of the Poire Williams Liqueur. Rub the liqueur on top of the lobster with a little more of the butter. Place the quartered pear slices (should have 4 pieces) around the sides of the skillet. Set aside.

In a bowl pre-soak the risotto in hot water for half an hour. Drain, rinse and shake out all excess water.

In a stockpot combine the wine, grape juice and vegetable stock. The liquid must be hot as we will be adding it to the risotto as it cooks.

Cooking risotto is a lot easier than people make it out to be. Cooking takes approximately 20 to 30 minutes (+ or -). So when you start the cooking process place the lobster in a 350 degree oven about 10 minutes after starting the risotto.

In a saucepan melt half a pound of butter on medium-high heat and then add the risotto and stir. Slowly add a quarter cup of the hot liquid and let simmer until the liquid is absorbed. Continue adding the liquid until the risotto is cooked. You may not need all of the liquid. Twenty minutes after cooking taste the risotto for consistency. It is an old wives tale that you have to stand over the risotto and stir constantly. Stirring is important but you only need to do so about every 5 to 8 minutes. Stir throughly but gently. When done it should have a little snap and not mushy.

At this time add the chopped pear. Just before the risotto is done add the cinnamon, quarter cup of liqueur, heavy cream and ricotta cheese. This will be your final prep before presentation.

I like my risotto, especially in this type of preparation, to be loose or soupy. You may like yours tight. Cooking risotto can be touchy at this point. You want a smooth and creamy texture. Slowly stir to melt the above ingredients. The risotto will continue to absorb liquids so remove from the heat at your desired texture.

Place the risotto on warm dinner plates, take the lobster and pears out of the oven placing them on top of the risotto. Sprinkle with a little chopped parsley.