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Lobster Risotto

Recipe courtesy Chef Mark Molinaro of NECI.

Lobster Ingredients

Bring 2 gallons of "Salty-like-the-Sea" water to a wicked boil. Boil lobster for 7-8 minutes and immerse completely in salty ice water just until lobster is chilled or eat right away before more people come.

Risotto Ingredients

• 2 lobsters (as cooked above and meat removed and cut into 2 inchchunks)
• 1/4 butter
• 1 tbsp. olive oil
• 2 cloves garlic, gently crushed
• 3 shallots, finely diced
• 2 cups Arborio rice
• 1 bay leaf
• 4 sprigs thyme
• Salt, to taste
• 2 cups dry white wine
• 6-8 cups lobster stock made from lobster shells

Directions

1. Heat lobster stock to boil and shut off heat
2. In large Rondeau, heat butter and olive oil at medium heat and sweat garlic and shallots until translucent (no color)
3. Add Arborio rice, stir to coat
4. Add bay leaf, thyme and salt
5. Add wine and let cook until dry
6. Add stock slowly in batches until done (al dente), stirring occasionally
7. Enjoy immediately with a nice glass of your favorite white wine