Lobster Risotto

Ingredients

• 3 Lobster tails

• 1 tbsp Olive Oil

• 1 finely chopped Small Onion

• 2 cups Arborio rice

• ½ cup Dry white wine

• 6 cups, kept warm Seafood stock

• ½ cup, grated parmesan cheese

• 2 tbsp Unsalted butter

• Chives – for garnish

• Salt to taste

Instructions:

1. Boil the lobster: Cook tails in salted water for 8–10 minutes. Remove meat, chop into bite-sized pieces, and set aside.

2. Infuse oil (optional): Heat lobster shells with olive oil for 10–15 minutes, then strain.

3. Start the risotto: Sauté onion in olive oil until soft. Add Arborio rice and toast lightly.

4. Deglaze with wine: Pour in white wine and stir until absorbed.

5. Add stock gradually: Ladle in warm seafood stock, stirring constantly until rice is creamy and al dente (about 20 minutes).

6. Finish with butter and cheese: Stir in butter, Parmesan, and lobster meat.

7. Serve: Garnish with chives and enjoy immediately.