Todd’s Garlic Lobster Risotto

This is Lisa's favorite. The recipe has been evolved over the years, and is usually a little different each time I make it. The keys to success here are three things:

• Keep the broth simmering.
• Stir the rice frequently.
• Slightly under cook the lobster, it will start cooking again when you add it to the rice.
  

Stuff You Need;

Olive Oil
6-8 Cloves of Garlic
14 oz Can Petite Diced Plum Tomatoes
Grated Lemon Zest about 1 tablespoon
2 tablespoons of Fresh Oregano leaves
1 lb cooked lobster meat, chopped
1 cup diced high quality slab bacon
3-4 shallots, finely diced
Crushed Red Pepper Flakes 1/2 teaspoon
2 cups Arborio rice, Don’t use anything else.
1 cup dry white wine
3 chicken bouillon cubes
Black pepper

How To Cook It;

Boil the un-cooked lobster tails for about 10 minutes. Dice the meat and set aside.

Heat 10 cups of water and bouillon cubes to a simmer. Stir to break up the cubes. Keep at a simmer.

Place a large straight-sided saucepan over medium heat and when it is hot, add olive oil to coat bottom of pan.

Add bacon and sauté until it begins to render fat, then add the shallots. Cook until shallots are tender, 5-10 minutes.

Add tomatoes and red pepper flakes and cook, stirring occasionally, for 10 minutes or until it looks like tomato sauce.

Add rice and stir until it is well coated.

Add wine and 1 cup of broth. Cook and stir until liquid is absorbed, add additional broth for about 18-20 minutes or until done. The best way to tell is taste the rice, you'll know.

Add Lobster Meat, Oregano, pepper to taste, and a pinch or two of lemon zest. Stir everything together and cover for 5 minutes or so. Just long enough to let the lobster come up to temperature.

Serves 4 or 5