Lobster & Sweet Potato Corn Risotto w/ Sauteed Rainbow Chard

*warning*- I discuss the humane execution of a lobster, and there is a photo of one about to be executed. You've been warned!

If I could compile a list of the many ways my life has changed since beginning this journey to a healthier life style, it would be a novel in itself. The way I look at the world, enjoying the little things in life even more, taking advantage of this second chance I've been given. My doctors kept warning me of my risk for heart disease, diabetes, etc. I almost didn't fit into a roller coaster seat last year, yet I refused to change my eating habits.

I went from a size 18/20 to a size 14 since January 29th. As I tried on wedding dresses I watched my sisters jaws drop. Each dress looked better than the last until I found THE one. It is elegant, romantic, vintage looking and unique all at once. Going down from 255 to 207 lbs feels incredible. I feel like I can accomplish anything and am ready to take on the world. I have taken on new endeavors, an exciting internship and even a gig as a recipe developer.

Each time I visit the grocery store I stand in front of the lobster tank doe eyed pleading with just one look to take the crustacean home for a proper execution and plating. Well today it finally worked. Tim wanted to celebrate over my excitement in finding the dress I will become his wife in. Or maybe it was just an excuse to have lobster for dinner. Don't question it, just go with it. ;)

I felt a bit guilty when one of the lobsters stared me down while crawling towards my lens as I photographed him. He might have been plotting his revenge, or maybe just intrigued by his reflection on my lens, but he was the first to go. I watched him from behind the safety of my Canon, bracing himself as the knife humanely made its way between his shutting eyes. In an instant he was gone. We reassured their twitching shells that they had not died in vain. (And people say death and food aren't related).

They most definitely did not die in vain. This risotto was absolutely delicious. Simple, flavorful, filling and guilt free. Just the way I like it. Lobster risotto generally consist of arborio rice, cream, butter and cheese. Mouthwatering and creamy, but filled with plenty of fat, calories and carbs. This guilt free version is not only only made with fresh lobster but layered with even more flavor thanks to the addition of sauteed rainbow chard on top of the decadent sweet potato risotto.

Use the left over lobster meat and stock for making lobster bisque, lobster rolls, lobster salad, lobster pot pie, lobster grilled cheese, lobster mac and cheese etc. Enjoy!

* Only add a second lobster to this dish for 1 of 3 reasons: 1) extra claw meat for presentation 2) the extra shells for making lobster stock (lobster bisque base) or 3) just to have extra cooked lobster lying around. You can make this recipe using only one lobster, it just won't be as much fun. ;)

Lobster & Sweet Potato Corn Risotto w/ Sauteed Rainbow Chard

Nutrition Facts
356 calories
10.5 grams of fat
15.2 grams of carbs
2.9 grams of fiber
49.1 grams of protein
147% Vitamin A
117.5% Vitamin b-12
47.6% Zinc
40.3% Magnesium
35.9% Vitamin C 
Sweet potato, lobster and corn risotto
Homemade lobster stock
2 fresh cooked lobster claws
Sauteed Rainbow Swiss Chard

Lobster

2  1-1/4 lb live lobsters
3 bay leaves
10 black peppercorns
Water for pot
Salt for water

1. Fill a large pot 3/4 of the way with water and bring to a boil.
2. Humanely execute the lobsters and remove claws.
3. Cook the claws for 3 minutes in boiling water, remove and place into an ice bath immediately.
4. Add the remaining lobster shells into the boiling water to create your stock. Lower the heat to a simmer immediately and let it go for 45 minutes. Remove shells and place into ice bath to stop carry over cooking.
5. Set lobster stock aside.

Sweet Potato, Lobster & Corn Risotto

1 medium sized sweet potato fine diced
1/2 shallot fine diced
1 clove of garlic diced
3 tablespoons of olive oil
1/4 cup of lobster stock
1/4 cup of lobster stock (separate)
1 lobster tail meat diced
1/4 can of canned corn meat (you may use fresh as well)

1. In a large saute pan on low heat, add olive oil, garlic and shallots until they are translucent. 
2. Add sweet potato and increase heat to medium high, stirring vigorously until the sweet potato becomes a golden brown color.
3. Add lobster stock and cook the liquid out while stirring vigorously. When the pan is about to go dry, add another 1/4 cup of lobster stock, stirring vigorously. This is the risotto method of cooking.
4. At this point your sweet potato should be getting soft, at this point, throw in chopped up tail meat and corn and cook until just heated through. 

Sauteed Rainbow Chard
1 tablespoon of olive oil
1 clove of garlic crushed
1 bunch of rainbow chard, no stems

1. Over medium heat, slowly brown the garlic in a medium sized saute pan.
2. Remove the clove of garlic. Turn off heat and slowly rotate the chard in the pan until just wilted.

You will have left over lobster and lobster stock, which you can use for lobster bisque, lobster rolls, lobster sushi or lobster mac and cheese among the many recipes you now have two important ingredients for. Enjoy!