Lobster And Corn Risotto

• Stock:
• 1 (2-pound) lobster, cooked
• 3 cups water
• 2 cups chopped onion
• 2 celery stalks, chopped
• 2 (8-ounce) bottles clam juice
• Risotto:
• 1 tablespoon butter
• 3/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1 1/4 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1 cup fresh corn kernels
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1/3 cup chopped green onions
• 1 tablespoon fresh lemon juice

1. To prepare stock, remove meat from cooked lobster tail and claws. Chop meat; chill. Place lobster shell in a large zip-top plastic bag. Coarsely crush shell using a meat mallet or rolling pin. Place crushed shell in a large saucepan; add 3 cups water, 2 cups onion, celery, and clam juice. Bring to a simmer over medium heat. Cover and cook 20 minutes. Strain shell mixture through a sieve over a bowl, reserving stock (about 3 cups); discard solids. Place stock in a large saucepan; keep warm over low heat.
2. To prepare risotto, melt butter in a medium saute pan over medium heat. Add 3/4 cup onion and garlic; cook 3 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Add wine and salt; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in reserved lobster meat and corn; cook 2 minutes or until heated. Remove from heat; stir in cheese, green onions, and lemon juice.

lobster, water, onion, celery stalks, clam juice, butter, onion, garlic, arborio rice, white wine, salt, fresh corn kernels, shredded monterey jack cheese, green onions, lemon juice

Taken from www.myrecipes.com/recipe/lobster-corn-risotto (may not work)