Lobster Risotto

Ingredients

• •1.5 cups Arborio rice
• •4 pieces Lobster tails
• •0.5 cup White wine
• •6 cups Lobster stock
• •2 medium Shallots
• •3 cloves Garlic
• •0.5 cup Parmesan
• •4 tbsp Butter
• •0.25 cup Heavy cream
• •2 tbsp Chives

Instructions

1. 1

   Keep lobster stock warm in separate pot

   💡 Cold stock shocks rice and stops cooking

2. 2

   Sauté shallots in butter until translucent, add garlic

   💡 Never let garlic brown

3. 3

   Toast rice for 2 minutes until edges become translucent

   💡 Toasting develops nutty flavor

4. 4

   Deglaze with wine, stir until absorbed

   💡 Wine adds acidity to balance richness

5. 5

   Add stock one ladle at a time, stirring constantly

   💡 Stirring releases starch for creaminess

6. 6

   Sear lobster tails separately, slice, add to finished risotto

   💡 Overcooking lobster makes it rubbery

7. 7

   Finish with parmesan, cream, butter, and chives

   💡 Finish off heat - risotto should flow like lava