Lobster Risotto

Instructions

1. Prepare the lobster
   If not already done, remove the meat from the cooked lobsters. Chop the meat into bite-sized pieces, reserving the shells. Place the shells in a pot with the seafood stock and simmer for 10 minutes to enhance the flavor, then strain and keep warm.
2. Sauté the aromatics
   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add the garlic and cook for another minute until fragrant.
3. Toast the rice
   Add the Arborio rice to the pot and stir to coat with oil and butter. Cook for 2-3 minutes, stirring frequently, until the rice becomes slightly translucent around the edges but remains white in the center.
4. Add wine and stock
   Pour in the white wine and stir until almost completely absorbed. If using saffron, add it now. Begin adding the warm seafood stock one ladle at a time, stirring constantly and waiting until each addition is nearly absorbed before adding more. This process will take about 20-25 minutes.
5. Check rice doneness
   After about 18 minutes, start checking the rice for doneness. The risotto is ready when the rice is al dente (tender but with a slight firmness in the center) and the mixture is creamy. You may not need all of the stock.
6. Add the lobster
   When the rice is almost done, gently fold in the lobster meat, allowing it to warm through without overcooking. Cook for 2-3 minutes more.
7. Finish the risotto
   Remove the pot from heat and stir in the remaining 2 tablespoons of butter, Parmesan cheese, and lemon juice. The risotto should have a creamy, flowing consistency—not too thick or too runny. If needed, add a splash more warm stock.
8. Serve
   Season with salt and pepper to taste. Divide the risotto among warmed plates, garnish with fresh chives and tarragon, and serve immediately.