There's also many versions of the classic French preparation lobster a la nage, lobster in vegetable broth. Whatever way you decide to offer lobster on your menu, always remember to highlight the delicate flavor and texture. Versatile and well liked by customers, dishes featuring lobster are a great way to add value and upscale your menu, at the same time generating excitement and attention. Keep an eye on cost and you can serve lobster every day, no matter where you are. Which one you prefer is largely a matter of preference.
Some people think the soft shell lobster meat is more tender while others like hard-shells.
But, there are no hard and fast rules. The best way to tell is by squeezing the shell, if it gives it's a soft shell, if it doesn't it's a hard shell. In a saucepan bring stock to a simmer and maintain during preparation. Add the Arborio rice and stir from one to two minutes until well coated with butter and slightly translucent. Add cheese and season with salt and pepper.