Lobster Risotto

Description:

This is my daughter Cara´s favorite recipe. Making risotto can be a bit intimidating for most cooks, but it is actually pretty easy to make. The key is to make sure you give the risotto the most attention while toasting the rice. Once you get an even brown spot at the center of the rice kernels, the rest of the cooking process requires only minimal attention.

Ingredients:

Two whole live lobsters (approximately 1 1/2 lb each)
2 cups Arborio rice
2 shallots, minced
2 garlic cloves, minced
1 tablespoon parsley, chopped
1 tablespoon fresh tarragon, minced
Large pinch of saffron
1 quart chicken broth
1 cup heavy cream
1/2 stick unsalted butter
2 cups white wine
3 tablespoons olive oil
Salt and pepper

Instructions:

Place lobsters in large pot of boiling water for 2-3 minutes (until lobsters start to change color). The idea is to blanch the lobsters without fully cooking them. Remove the lobsters and rinse with cool water.

Break off the tails and make a cut up the inside of each tail to expose the meat. Remove the meat and reserve the shell. Remove the backs from the lobster body and discard the insides reserving the shell. Crack open the claws and remove the meat and reserve the shell from the claws. Chop the lobster meat in large chunks and place in the refrigerator. Thoroughly rinse all of the pieces of the shell.

Place the clean shells in a medium pot and add the chicken broth. Bring to a boil, then reduce the heat and let simmer for 20-30 minutes.

In a preheated pan on high heat, add olive oil, then add the shallots and garlic; cook them until softened (approximately 2 to 3 minutes).

Add more olive oil, then the rice to the pan and stir constantly until the rice begins to toast. You will notice a small brown spot start to form at the center of each grain of rice.

Deglaze the pan with white wine and cook until reduced.

Use a strainer to separate the shells from the broth and reserving the broth. Discard the shells.

Turn the heat to medium and start adding the stock about 1/2 cup at a time, stirring occasionally. Place cover over pan between stirring.

When the rice is al dente, add the lobster, cream, and crushed saffron; let cook uncovered until the cream reduces and turns a light red/orange color (approximately 4 minutes). Stir in butter, parsley, tarragon, salt and pepper, and serve.