Risotto: (2 orders)
1 live Lobster
3 cups (Hot) Lobster or Shrimp Stock
1 Tbsp. Butter
2 Tbsp. Extra Virgin Olive Oil
Dash Red Pepper Flakes
1 tsp. Garlic
1 tsp. Shallots
10 Cherry Tomatoes (in halves)
1 cup Carnaroli Rice
2 Tbsp. Lobster Meat
One quarter cup Dry White Wine (1/4 cup)
1 Tbsp. Fresh Tomato Juice
1 Tbsp. English Peas
Chopped Fresh Parsley
Place lobster in large pot of boiling salted water and cook for 5 minutes.
Place lobster in bowl with water and ice and allow to cool off.
Remove tail and claw meat and set aside.
Heat pan (for risotto)
Add oil, shallots, pepper flakes, & risotto rice, sauté until golden brown.
Add lobster meat and cherry tomatoes and peas, once dry, add white wine and allow to evaporate.
Add (hot) stock, salt and pepper.
Continue to add stock one ladle at a time until rice is tender (this takes about 17 mins.)
Remove pot/pan from heat. Check seasoning.
Stir very well and finish dish with butter and fresh chopped parsley.