Lobster Risotto

2 Cups Carnaroli Rice

½ Yellow Onion (Minced)

¼ Cup White Wine

¼ Cup Unsalted Butter

1tsp. Minced Garlic

½ tsp. Kosher Salt

8 Cups Clam Stock (You can purchase pre-made)

2 Cups Lobster Claw Meat

1/8 Cup Finely grated Parmesan

2T. Toasted Pine Nuts

1 Cup Diced Tomato

1 Lemon

In a shallow sauté pan over medium high heat, add one half of the butter, the onion, and garlic. When the onion turns translucent, add the rice and toast, stirring often. Meanwhile, heat your stock in a separate pot over high heat.

Add the stock, a 6-ounce ladle at a time, to the rice mixture, while stirring constantly to release the starches in the rice. Keep adding the stock a ladle at a time, allowing the liquid to absorb between ladles, until it reaches your desire texture.

Remove the pan from the heat and add one last ladle of stock. Add the remaining butter, parmesan, pine nuts, tomato, and lobster. Season with salt and pepper and add a squeeze of lemon (about a quarter of a lemon) for acidity. Top with chopped parsley. Serve and enjoy!