Directions

1. Preheat oven to 350. Lightly butter a 12-cup mini-cupcake tray or an 8×8” square pan. Set aside.
2. Combine the butter and wine in a small saucepan and cook over medium-high heat for 6-8 minutes, stirring constantly, until butter melts and wine has reduced. Reduce heat to medium, add chocolate chips and whisk gently until chocolate melts.
3. Transfer melted chocolate-butter-wine mixture to a mixing bowl and whisk in cocoa, sugar, egg, flour and salt. Add about 1/8 cup water and whisk until mixture is very smooth.
4. Pour into prepared muffin cups/pan and top each muffin cup (every 2 1/2 " if you're using an 8"x8" pan) with a few cranberries. Bake 15-18 minutes or until top is shiny and few crumbs cling to an inserted toothpick.
5. Cool until the brownies are warm or room temperature and carefully remove from muffin cups (or cut into squares).

Makes 12 mini brownie bites or 8-10 square brownies.

Directions

1. Heat 2 tbsp extra virgin olive oil in a medium heavy-bottomed pot over medium heat. Add the garlic and cook 30 seconds-1 minute or until very fragrant (be careful not to burn it). Add chopped olives and fire-roasted tomatoes. Cook for 8-10 minutes or until tomatoes begin to break down. Puree in a blender, food processor or using an immersion blender directly in the pot. Stir in half-and-half and allow to cook for another 2-3 minutes. Season with salt and pepper to taste and set aside.
2. To prepare the arancini, wet your hands lightly to prevent sticking. Scoop about 3 tbsp risotto and place it in the palm of your hand. Place a cube of cheese in the middle of the mound of rice and use your hands to shape the rice into a ball around the cheese. Once the ball has been formed, roll the ball lightly in the flour and set aside. Repeat with remaining rice, cheese and flour until all the arancini have been assembled.
3. Heat about 1" olive oil in a large frying pan over medium-high heat. Cook the arancini in the hot oil until golden-brown and crispy on the outside. Work in batches if necessary. Cut into one arancini to make sure the cheese has melted before serving.
4. To serve, spoon some of the sauce onto a platter or onto individual plates and top with the hot arancini. Serve immediately.

Directions

1. Heat the olive oil over medium heat in a large pot. Add the shallots and cook for 1-2 minutes, or until soft and fragrant. Add the rice and allow to toast for 2-3 minutes, stirring occasionally to avoid scorching.
2. Add the stock, 1/2 cup at a time, stirring occasionally to encourage absorption. Continue cooking until all the stock has been absorbed and the rice has become very creamy.
3. Stir in the peas, 3/4 of the chopped lobster meat, the lemon juice and salt and pepper to taste.
4. Just before serving, gently stir in the mascarpone.
5. To serve, divide the risotto into bowls and top each bowl with a small spoonful of mascarpone, a few pieces of lobster and a pinch of the lemon zest.

Directions

1. If you haven't already killed your lobster, go here for help doing it humanely. Once the lobster has been killed, boil the lobster, covered, in a large pot of boiling water for 5 minutes.
2. While the lobster cooks, fill the sink with cold water. Use tongs to remove the cooked lobster from the pot and transfer to the cold water. Let sit for 30 seconds or until it cools down.
3. Use a sharp knife to chop the tail off. Wrap it up and save it for another recipe (coming tomorrow). Use a nutcracker or lobster/crab cracker to crack the shells of the body. Remove the head sac and liver and discard them.
4. Carefully separate the lobster meat from the shells. Place the meat in an airtight container in the refrigerator until ready to use.
5. Heat the extra virgin olive oil in a large pot over medium heat. Add the smashed garlic and cook for 30 seconds-1 minute or until very fragrant (make sure it does not burn). Add the lobster shells and cover with 12 cups water. If your lobster came packed in seaweed, add a handful of that too. Add 2 tsp. salt and 1 tsp pepper. Stir well and cover. Cook for 30-40 minutes over medium heat or until very fragrant. Strain, taste for seasoning and add more salt and/or pepper if necessary. Set aside.
6. Heat the butter in a large soup pot over medium heat. Add the shallots and cook for 1-2 minutes, stirring occasionally. Add the carrots and parsnips and cook, stirring occasionally, for 2-3 minutes. Add the lobster meat and 6 cups of the stock. Stir well and cover. Once stock comes to a light boil, add the flour and whisk well to keep lumps from forming. Cook until carrots and parsnips are very soft, about 15 minutes. Add the tomato paste and whisk well.
7. Add the cream slowly, whisking throughout. Let cook for 5-6 minutes. The liquid should be very creamy at this point.
8. Puree soup until very, very smooth. Serve immediately.

Directions

1. Heat oven to 450 degrees F. Pour the oil into an 8" cast iron or oven-proof heavy-bottomed pan. Swirl the oil around to ensure the entire bottom and edges of the pan are coated.
2. On a floured surface, use your hands to pat the dough into a 10" circle. Sprinkle the cornmeal over the top of the dough and gently press down to adhere the cornmeal to the dough. Carefully transfer the pizza dough, cornmeal-side-down, to the prepared pan. Press the dough into the contours of the pan.
3. Spoon the sauce over the dough. Top with the cheese, prosciutto, spinach and onion. Top with salt and pepper to taste (easy on the salt--the prosciutto is very salty).
4. Bake for 26-28 minutes or until the crust is very crisp and begins to come away from the edges. The cheese should be melted and bubbly.
5. Let cool for 5 minutes, then cut into wedges and serve.