Pay Day Lobster Risotto with Lemon and Tarragon

Pay Day Lobster Risotto

• 1 live lobster

• 3/4 cup arborio rice

• 6 cups chicken broth

• 2 cups fish stock - you can find this at most fish mongers

• 4 sprigs fresh tarragon

• 1/2 cup dry white wine

• 1 medium shallot - finely chopped

• 4 cloves of garlic - finely chopped

• 2 tablespoons butter

• 2 tablespoons olive oil

• Juice and zest of 1 lemon

• 1/2 cup fresh peas

• 1/2 cup Parmesan cheese - grated

• 3 teaspoons salt

• 2 teaspoons pepper

• 1 tablespoon butter (for heating up lobster!)

1. First, we have to cook the lobster! The most humane way to cook lobster is to either place the lobster in the freezer for about 30 minutes before cooking.

2. Fill a large stock pot with water and bring it to a boil. Add in 3 large pinches of salt to the pot of water. Submerge the entire lobster into the water and place the lid on top. Cook the lobster for about 8 minutes if it is roughly 1 pound.

3. After 8 minutes, submerge the lobster in an ice bath and allow it to cool down for about 10 minutes.

4. Break down the lobster and harvest the meat from the lobster while keep the shells and the body of the lobster to put into the stock to add more flavor.

5. Cut the tail meat and claw meat into smaller pieces and set aside. The meat should not fully cooked yet.

6. In a stock large stockpot, add the body of the lobster and any large pieces of the shell to add more flavor. Add in 2 sprigs of fresh tarragon, chicken broth and the fish stock. Simmer on the stove and allow the flavors to meld together for about 20 minutes. Keep the stock simmering next to the risotto constantly.

Now time to start the risotto!

1. Add the butter and olive oil to a large saucepan on medium heat. Allow pan to get hot and then add the shallot and garlic and cook for about 5 minutes on medium low heat, constantly stirring. Season with salt and pepper.

2. Next add in the 3/4 cup of arborio rice into the saucepan and toast the rice for about 2 minutes.

3. Deglaze the pan with 1/2 cup of white wine. Stir with a wooden spoon until the wine is fully absorbed.

4. Continue to add in 1 cup of the hot chicken and fish stock to the risotto every 15 minutes, stirring every few minutes until absorbed. Continue to add broth until risotto is fully cooked, the rice should be soft and creamy. This process takes about 1 hour.

5. When the rice is fully cooked, add in the fresh peas and cook for another 5 minutes.

I like to heat up a tablespoon of butter in separate saucepan and add the lobster into the pan to heat up, about 1 minute before adding to the risotto.

1. The last step is to add in the lemon juice, lemon zest and 2 springs of tarragon, chopped, and of course the lobster to the risotto.

I like to top with a little Parmesan cheese and of course...

with love + salt!