Lobster Risotto

• 2 1-pound lobsters
• 2 tablespoons olive oil or butter
• 4 large cloves garlic, chopped
• 1 tablespoon very finely slivered fresh ginger
• 1 1/2 cups Italian arborio rice
• 23 cup finely chopped fresh or canned plum tomato pulp, very well drained
• 1/2 cup dry white wine
• 1/2 cup juice from fresh or canned tomatoes
• 4 cups hot fish stock (approximately)
• Salt and freshly ground black pepper to taste
• 1 tablespoon finely minced fresh chives

1. Steam the lobsters until cooked through, 15 to 20 minutes.
2. Set aside about 10 minutes, until just cool enough to handle.
3. Remove all the meat and cut the meat in small pieces.
4. If there is roe, cut it up.
5. Discard the green tomalley.
6. Keep the lobster pieces covered so as not to dry out.
7. Heat the oil or butter in a heavy saucepan over medium heat.
8. Add the garlic and half the ginger, stir, then add the rice.
9. Stir and cook gently two to three minutes, then stir in the tomato pulp.
10. Bring to a simmer.
11. Stir in the white wine and the tomato juice, bring to a simmer and cook, stirring gently, until the liquid has nearly been completely absorbed, three to five minutes.
12. Add the stock about half a cup at a time, stirring it in and adding more every three to five minutes.
13. Continue adding almost all the stock until the rice is just tender.
14. Season the rice with salt and pepper.
15. Stir in the lobster, the remaining ginger and the chives.
16. Cook for another couple of minutes, then serve.

lobsters, olive oil, garlic, ginger, italian arborio rice, tomato pulp, white wine, tomatoes, fish, salt, fresh chives

Taken from cooking.nytimes.com/recipes/4602 (may not work)