Easy Lobster Risotto

01Method

1. 1

   Coarsely chop one onion. Finely dice the remaining half onion and keep separate.

2. 2

   Fill a large pot with about 3 quarts of water and bring to a boil. Add the coarsely chopped onion, carrot, and bay leaf. Prepare a bowl of ice water nearby. Lower the lobsters into the boiling water and cook for 2 minutes, then transfer them directly to the ice bath for 1 minute. Drain and set aside. Keep the cooking liquid hot over low heat.

3. 3

   In a wide, deep skillet (10–12 inches), combine the olive oil, finely diced onion, and tomato paste. Cook over medium heat, stirring occasionally, until the onion is soft but not colored, about 8–10 minutes. Add the rice and stir with a wooden spoon until the grains turn opaque and slightly toasted, 3–4 minutes. Pour in the wine and stir until absorbed. Begin adding the warm lobster broth one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. Continue this process for about 15 minutes.

4. 4

   While the rice cooks, extract the lobster meat from the shell, keeping the claws intact and cutting the tail into roughly 1-inch chunks. Fold the lobster into the rice and cook for a further 2 minutes, until the rice is creamy but still has a slight bite. Season with salt and pepper.

5. 5

   Take the pan off the heat, stir in the parsley and butter with vigorous strokes, and serve straight away.