Lobster Risotto

Instructions

1. Fill a large pot with water and bring to a boil. Add a pinch of salt. Submerge the lobsters in the boiling water for 8-10 minutes, or until they are cooked through and bright red. Remove and set aside.
2. Once the lobsters are cool enough to handle, crack the shells and remove the meat. Cut the meat into bite-sized pieces and set aside. Reserve the shells for stock if desired.
3. In a medium saucepan, bring the chicken or seafood stock to a simmer. Keep it warm over low heat.
4. In a large pot or deep skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
5. Add the Arborio rice to the pot, stirring well to coat the rice with the oil. Cook for 2 minutes, until the edges of the rice become translucent.
6. Pour in the white wine and cook, stirring constantly, until the wine is almost completely absorbed by the rice.
7. Start adding the warm stock to the rice one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next. This process should take about 18-20 minutes. The risotto should be creamy and the rice should be al dente.
8. Stir in the Parmesan cheese, butter, and cooked lobster meat. Season with salt and pepper to taste. If necessary, add an extra splash of stock to achieve the desired consistency.
9. Remove from heat and gently stir in the parsley, lemon juice, and lemon zest. Cover and let sit for 2-3 minutes before serving.
10. Serve the risotto warm. Garnish with additional Parmesan cheese and parsley if desired. Tip: Keep a steady stirring motion to ensure the creamy consistency of the risotto.
11. Tips: Use fresh lobsters and crack them open carefully to ensure none of the shell goes into the meat. Consistent stirring is key to releasing the starch from the rice for a creamy texture. Adjust seasoning as you go for the perfect balance.