Truffled Lobster Risotto

Recipe by -GEORGE-
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425F or 218°C.
  • Prepare Lobster:.
  • Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.
  • Transfer lobster to a bowl of cold water to cool. Drain Lobster.
  • Remove meat from shells, reserve shells.
  • Cut meat into 1/2" to 3/4" pieces. Set aside.
  • Break shells into large pieces. Place on baking sheet and bake for 15 minutes.
  • Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth, discard shells.
  • Prepare Risotto:.
  • Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.
  • Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.
  • Add carrots and shallots, saute for 2 minutes.
  • Add rice, stir to coat with oil, saute for 2 minutes.
  • Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes.
  • Add lobster broth and about 2 cups of chicken broth, simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed, stiring often, about 20 minutes.
  • Add lobster and cream, stir until heated through.
  • Remove from heat.
  • Stir in 2 tablespoons of truffle oil and chives.
  • Season with salt and pepper to taste.
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