Lobster Risotto

• 24 oz ... uncooked lobster tails; in shells
• 4 cups ... broth (chicken preferred, vegetable okay)
• 1 cup ... red bell peppers; chopped
• 1/2 cup ... shallots; chopped
• 1/4 cup ... onion; chopped
• 1.5 cups ... risotto (arborio rice)
• 1/2 cup ... brandy
• 1/2 cup ... heavy whipping cream
• 1/2 cup ... chives; chopped fine
• 3-4 TBL ... truffle oil

1. Place (defrosted) lobster tails in simmering, salted water; cook thoroughly (10-12 minutes).
2. Place cooked lobster tails in cold water to cool. Drain.
3. Remove meat from shells, cut into bite-size pieces, set aside.
4. Break shells into pieces, bake in (pre-heated to 375 degrees) oven for 12-15 minutes.
5. Combine shells with 1.5 cups of broth, blend until finely chopped. Strain broth fine, reserve, discard shells.
6. Bring remaining broth to simmer, set aside.
7. Heat 2-3 TBL oil in large saucepan with medium heat.
8. Add pepper, shallots, onion and saute 2-3 minutes.
9. Stir in rice for 2 minutes.
10. Add brandy, reduce heat to low and stir until absorbed.
11. Add lobster broth, bring to simmer, cook until rice becomes creamy.
12. Add remaining chicken broth slowly (take 15-20 minutes).
13. Blend in lobster meat, blend in cream, stir slowly over low heat until thoroughly heated.
14. Add remaining oil and chives, stir in thoroughly.
15. Salt & pepper to taste.

lobster, broth, red bell peppers, shallots, onion, risotto, brandy, heavy whipping cream, chives, tbl

Taken from www.epicurious.com/recipes/member/views/lobster-risotto-50020002 (may not work)