Lobster Risotto

2 lobsters (about 1.5 pounds each)

1 T. olive oil

1 clove garlic, minced

1 T. butter

Salt and pepper to taste

1½ cups Arborio rice

1 small onion, finely chopped

2 cloves garlic, minced

½ cups dry white wine

5 cups lobster or seafood stock, kept warm

½ cup grated Parmesan cheese

2 T. butter

2 T. olive oil

Salt and pepper to taste

¼ cup chopped fresh parsley

Lemon zest (optional)

Cook the Lobster. Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters and let them cool. Extract the meat from the claws and tails. Chop it into bite-sized pieces. Set aside.

Prepare the Risotto. In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and garlic, cooking until the onion is translucent (about 3-4 minutes). Stir in the Arborio rice and cook for 2 minutes, ensuring each grain is well-coated with the oil and butter.

Cook the Risotto. Pour in the white wine, stirring constantly until the wine is fully absorbed. Begin adding the warm lobster stock one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and cooked through but still slightly al dente, about 18-20 minutes.

Finish the Risotto. Stir in the grated Parmesan cheese, 2 tablespoons of butter, and season with salt and pepper to taste. Gently fold in the chopped lobster meat. Cook for an additional 2-3 minutes until the lobster is heated through.

Serve. Spoon the risotto into bowls. Garnish with chopped fresh parsley and a sprinkle of lemon zest if desired.