You don’t need to break the bank to make a luxurious dinner. Shrimp and Lobster Risotto packs a ton of flavor into a comforting rice dish.
For years my best friend, Heather, and I would hang out on New Years Eve at one of our apartments (usually on the Upper West Side of Manhattan where we grew up), where we would drink champagne and sigh about how nice it was to not be in an over-priced bar annoyingly packed with drunk frat boys and tourists. We’d watch the Times Square shenanigans on TV and chuckle about how cold and miserable everyone looked when they didn’t think the cameras were on them.
10 pm would roll around and we’d be jolly and happy, in a warm apartment, wondering if we’d even stay up until midnight. By 11, we would get a bit antsy and one or the other of us would start looking out the window at the revelers below, wondering if they were having more fun than they seemed to be earlier in the evening. “That girl across the street sure seems to be laughing a lot.” “Yeah, hmmm… and it doesn’t even sound like it’s that cold out.”
Inevitably, by 11:30 we’d be in full blown panic mode, convinced that we were missing out on the most amazing time ever, so, wild-eyed and twitchy, we’d race down Amsterdam Avenue, pressing our faces up against every bar window, cursing ourselves that we didn’t pay the $65 cover charge earlier because now they’re full and everyone inside seems so happy—why are they so happy—how come we’re not in there—let’s check that bar across the street!
By 11:55 we’d be pounding our frozen fists against the door of some random dump like Dustin Hoffman in The Graduate, begging anyone to take pity and sell us a $25 glass of supermarket champagne. Happy new year!
What I’m trying to say is GOING OUT ON NEW YEARS EVE IS FOR SUCKERS.
Luckily, Matt agrees with me so we’ve developed our own tradition (stolen from my dad and step-mom) of steaming lobsters, getting the best French fries we can find and eating everything as messily as possible on a table covered with newspapers and butter drips. Heaven.
I should add that we always steam an extra lobster in case a hungry stranger shows up at our door so we can make something with it the next day. So what to do with leftover lobster? Of course you could make lobster rolls but why not make risotto! Obviously you could also cook lobsters specifically for this recipe (tips for steaming lobsters below). We also added shrimp because we only had one small lobster left. One of the great things about this recipe is that, though it seems really decadent, two lobsters will feed six people, and nothing is wasted since you use the shells to make a flavorful broth to cook the rice with. Fancy and thrifty!
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This tart is the delightful bastard child of the classic french Pissaladière which is a deceptively simple combination of sweet onions, briny olives and salty anchovies. Now, most people would scoff at the hubris required to take an elegant, timeless recipe and besmirch it with additions like goat cheese, sherry and thyme but, like a certain movie villain Matt is getting very tired of me mentioning, I regret nothing. 
It’s possible that you’re thinking “Hey wait just a minute here! Didn’t Emily already blog a very similar, though delicious, recipe for a tart a few months ago? She hasn’t even been doing NwK for a full year and she’s already recycling ideas!” To which I would reply, “Mean!” and also “While there are certainly similarities between the two tarts, this one is more intensely flavored, with the addition of cured black olives and anchovies, and also has a few advanced techniques in working with puff pastry. So neeeeh!” 
