Instructions

1. Bring 6 cups of water to a rolling boil, then add fresh or thawed lobster to pot. Boil for 3-4 minutes. Should be a vibrant red.
2. Remove lobster and place in a bowl filled with ice water to stop the cooking. Leave in the water for 4-5 minutes, then remove lobster meat from the tail and claws. Dice and place back in refrigerator until ready to add to risotto.
3. Return the lobster shells to boiling water and add onion, carrot, celery, bay leaf, salt and pepper.
4. Simmer on low for 30 minutes. Pour through a strainer to remove shells and vegetables from the stock.
5. Using a skillet on medium high heat, cook olive oil, shallots and garlic for 1-2 minutes until fragrant. Add Arborio rice and stir in with shallots and garlic for 2 minutes.
6. Add the white wine and stir with contents of the skillet for another 2 minutes. Add half (3 cups) of the lobster stock to the frying pan full of rice.
7. Stir occasionally until most of the liquid is absorbed, about 5 minutes. Add the remaining liquid 1 cup at a time, stirring occasionally until rice is slightly translucent. Note: you should see the white core of the rice and the outer layer is slightly cloudy.
8. Once the risotto is ready, add in the cut lobster meat, butter, mascarpone cheese, lemon zest and salt & pepper. Stir together until fully incorporated.
9. Serve immediately with shredded Parmigiano Reggiano cheese.

 Note: thaw frozen lobster in refrigerator overnight, not in water or microwave.

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