Yes We Can!
one bite may lead to an empty jar.
Tonight's first-cook proof — written exactly the way it was made, June 26, 2026.
Gary's Lobster Risotto
Ingredients
- 1½ cups arborio rice
- 4-5 cups warm seafood or chicken stock
- ½ cup dry white wine
- 1 small onion, finely diced
- 2 Tbsp Yes We Can! Gary's Fresh Catch, divided
- 1 lb cooked lobster meat, chopped
- 3 Tbsp butter
- ¼ cup grated parmesan
- Fresh tarragon, for garnish
Directions
- Sauté onion in butter until soft. Add rice and toast 2 minutes.
- Add wine, stir until absorbed.
- Add warm stock one ladle at a time, stirring often, until each addition absorbs before the next — about 20 minutes.
- Stir in 1 Tbsp Gary's Fresh Catch partway through cooking.
- Off heat, fold in lobster meat, parmesan, and remaining Gary's Fresh Catch. Garnish with fresh tarragon.
Hostess Tip: The blend's first proof, right on the first cook — this is the recipe that confirmed the tarragon ratio.