Truffled Lobster Risotto

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 -8 ounces lobster tails, uncooked, total weight 1 lb
• 3 1/2 cups chicken broth, low salt
• 3 tablespoons truffle oil, black or
• 3/4 cup carrot, peeled and chopped small
• 1/4 cup shallot, chopped
• 1 cup arborio rice
• 1/4 cup brandy
• 1/3 cup heavy cream
• 1/3 cup fresh chives, chopped

Recipe

• 1 preheat oven to 425f or 218°c.
• 2 prepare lobster:.
• 3 cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.
• 4 transfer lobster to a bowl of cold water to cool. drain lobster.
• 5 remove meat from shells, reserve shells.
• 6 cut meat into 1/2" to 3/4" pieces. set aside.
• 7 break shells into large pieces. place on baking sheet and bake for 15 minutes.
• 8 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.
• 9 prepare risotto:.
• 10 place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.
• 11 heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.
• 12 add carrots and shallots, saute for 2 minutes.
• 13 add rice, stir to coat with oil, saute for 2 minutes.
• 14 add brandy, reduce heat to medium low. simmer until brandy is absorbed, stirring constantly. about 2 minutes.
• 15 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.
• 16 add lobster and cream, stir until heated through.
• 17 remove from heat.
• 18 stir in 2 tablespoons of truffle oil and chives.
• 19 season with salt and pepper to taste.