RISOTTO WITH LOBSTER
Lobster is delicious, with bright white flesh that is soft and sweet. However, lobster meat deteriorates quickly as it contains enzymes that start to break down as soon as the creature dies. To keep the meat fresh for as long as possible, the lobster must either be cooked immediately after it has been caught, or kept alive. It’s why you often see a tank – or, more accurately, an homarium – containing live lobsters in some restaurants. You choose the one you’d like and the chef prepares and cooks it just before serving. Sadly, though, a live lobster isn’t always fresh! A lobster can survive for a long time in a tank, even without food, but eventually it will start to eat its own flesh. It becomes thin and weak and, when cooked, the meat has a mushy texture. You have no way of knowing how long a lobster has been in an homarium, or how long it was before it was put in there. Some merchants keep lobsters for months waiting for prices to rise at the end of the season. Always choose a lively, active lobster as it’s the best indication of freshness.