Lobster Risotto Cakes

The Lobsters are a gift that keeps on giving. First we ate them at Henry’s Cuisine. Then we made Lobster Risotto. Now it was time to take the leftover Lobster Risotto and turn it into Lobster Risotto Cakes. We served them with asparagus, which is at its very best right now.

Bad News / Good News.

Bad news: The Lobster Risotto Cakes didn’t hold together for some reason. We probably should have added more of a binding agent besides egg and rice flour.

Good news: It made absolutely no difference. They were delicious.

Cathy made a great sauce with Stracciatella—the creamy filling found inside burrata: strands of mozzarella mixed with cream—and she combined it with Paccatella Tomato Sauce. Paccatella is an Italian preparation of preserved tomatoes, particularly associated with the Campania region. It is very rich and wonderful!

What a dinner!