Spiced Lobster-And-Carrot Risotto

• 2 1 1/2-pound lobsters
• 2 medium carrots, peeled and diced
• 2 large red or yellow bell peppers, seeded, deveined and diced
• 2 medium beets, peeled and finely diced
• 7 cups basic vegetable broth (see recipe)
• 1 teaspoon olive oil
• 1 medium onion, peeled and finely minced
• 1 1/2 cups Arborio rice
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 teaspoons grated ginger
• 1/2 cup lime juice
• 1/2 cup minced parsley
• 1/2 cup minced mint leaves

1. Steam the lobsters in a large pot for 15 minutes and set aside to cool.
2. Remove the shell, cut each tail into 6 pieces crosswise, reserve the claw meat and discard the rest.
3. Put the carrots, peppers and beets into a blender, add the broth and puree until smooth.
4. Strain into a pot.
5. Slowly cook over low heat until hot.
6. Meanwhile, heat the olive oil in an oversize, heavy-bottomed skillet or pot, over medium heat.
7. Add the onion and saute until soft, about 5 minutes.
8. Add the rice and stir to combine.
9. Ladle in 1/2 cup of broth and stir.
10. Increase the heat to medium-high and continue adding broth, 1/2 cup at a time, for the next 25 minutes, stirring constantly.
11. Season to taste with salt and pepper.
12. After 25 minutes, add the lobster.
13. Add the remaining broth and continue to cook the rice until it is tender and the lobster is warmed through.
14. Remove from heat immediately.
15. Stir in grated ginger, lime juice and minced parsley.
16. Divide among 4 bowls and garnish with the chopped mint.

lobsters, carrots, red, beets, vegetable broth, olive oil, onion, arborio rice, salt, freshly ground black pepper, ginger, lime juice, parsley, mint leaves

Taken from cooking.nytimes.com/recipes/3692 (may not work)