Lobster Risotto

By á-30

Ingredients

• 4 ea 1-1.25# lobster (live)
• 1 onion (small, chopped)
• 5 oz unsalted butter (chilled in small cubes)
• 1 qt lobster stock (made from the lobster shells)
• 1 cup white wine (that you would drink)
• 10 oz arborio rice
• 2 oz grated Parmigiano-Reggiano (optional)

Preparation

Step 1

Note: when buying lobster the smaller it is for its weight the fresher the lobster. Always buy the lobster that feels the heaviest for its' size. Lobster actually looses weight the longer it is kept in a tank, although the shell does not shrink. The lobster should be very lively with a hard shell.

Bring a large pot of heavily salted water (like seawater) to a boil. Separate the claws from the bodies of the lobster. Add the claws to the boiling water and cook for 3 minutes. Add the bodies and cook both for another three minutes. Put the bodies and claws directly into a large bowl of ice water and chill well.

Clean the meat from the shells being careful to keep the claws, knuckles and tail meat intact. Chill for use later. Make lobster stock using the shells and strain through a fine sieve. (call if you have questions about this).

Pre-heat the oven to 400f. Bring the stock to a boil in a deep pot. Sauté the onion and rice in a large pan. Add the wine and allow it to cook into the rice stirring constantly. Begin to ladle in the stock slowly allowing each ladle to be absorbed before adding the next. Stir gently as needed. When the rice is 3/4 cooked begin to add the butter slowly, allowing the rice to absorb it. With an additional knob of butter place the lobster tail and claw meat in the oven to heat. When the rice is cooked, but still nutty, add the lobster knuckle meat and allow the rice to thicken to a consistency that will just hold on the plate. Add the parmesan and season to taste. Rest the rice for two minutes.