X-Country Double Lobster Risotto

• 2 lobsters Maine, each about 1 1/4 lbs
• 4 tablespoons butter
• 1/2 pound mushrooms lobster, diced
• 1 shallot large, diced
• 1 celery rib diced
• 1 clove garlic minced
• 1/4 cup sherry
• 2 cups arborio rice
• 8 cups stock
• 1/4 cup grated Parmesan
• 2 tablespoons chopped parsley and/or chives

1. *You can use chicken stock, fish stock, or make your own stock using the lobster shells, which is what we did. After cooking, remove lobster to cold water. Add to pot 1 cut up onion, 2 chopped carrots, 2 chopped celery ribs, and a bay leaf. Toss the lobster shells back into the pot as you finish cleaning them of their meat. Simmer, allowing stock to reduce, until ready to use, then strain.
2. Saute shallots, garlic, celery, and mushrooms in butter over medium-high heat. When the shallots are translucent, pour in the sherry and continue cooking until most of the alcohol has evaporated, then add the rice and stir to coat thoroughly, cooking another couple minutes.
3. Begin adding ladlefuls of warm stock in your preferred risotto style. I like this risotto creamy but not overly wet. Continue until the rice is cooked yet still al dente.
4. Meanwhile, chop up lobster meat to desired size, reserving large hunks of claw meat as garnish. When risotto is done, remove from heat and mix in Parmesan and lobster pieces. Sprinkle plated risotto with chopped herbs.

lobsters, butter, mushrooms, shallot, celery, garlic, sherry, arborio rice, stock, parmesan, parsley

Taken from www.yummly.com/recipe/X-Country-Double-Lobster-Risotto-1677465 (may not work)