Easy Creamy Lobster Risotto

For the Risotto:

• 2 tbsp olive oil
• 1/2 cup shallots, diced finely (approx. 2 medium)
• 2 cloves garlic, crushed
• 1 cup Arborio rice (dry)
• 1/2 cup dry white wine
• 5–6 cups chicken broth
• 1/2 cup Pecorino Romano, shredded
• 1 cup sweet peas (thawed if frozen)
• 1–2 tbsp fresh lemon juice
• 1–2 tsp lemon zest
• 1 tsp kosher salt
• 1 tbsp fresh parsley, chopped

For the Lobster:

• 2–4 lobster tails (depending on size)
• kosher salt, for water
• water

For the Risotto:

1. Add chicken broth to a medium pot and heat it over medium-high heat. Bring it to a rolling boil and then reduce to let it maintain a simmer throughout the cooking process. Also heat a large skillet or Dutch oven over medium heat to make the risotto in.
2. Once the large skillet or Dutch oven is hot, add olive oil, shallots, and garlic and sauté until fragrant, approximately 2-3 minutes. Do not brown the onions, they should start to turn translucent.
3. Add Arborio rice and mix it together with the onions. Immediately add the dry white wine. Mix the rice and wine until the liquid is absorbed.
4. Once the wine is absorbed, add in a cup of stock to your rice and mix often until it is absorbed. Repeat this process of adding chicken stock one cup of broth or ladle at a time until it is fully absorbed into the rice, stirring often. Always make sure the remaining broth mixture is hot in the pan.
5. Once the risotto has absorbed all of the liquid from the chicken broth, reduce to low heat and add sweet peas and Pecorino Romano cheese and stir it together well. Add reserved lobster meat (instructions below) to the risotto and stir together. Add a lemon juice and lemon zest to risotto and stir together. Serve in a bowl topped with chopped fresh parsley and place the lobster shells that still contain lobster meat over the risotto for a fancy presentation. Enjoy!

For the Lobster:

1. Bring a pot of water to a rolling boil and add kosher salt. Once the water is boiling, add the lobster tails and boil for approximately 3-5 minutes, until the shells are bright red and the meat is firm.
2. Remove from water and let cool.
3. Once the lobster is cool enough to handle, cut one tail down the center and set aside. Cut the other tails down the center and remove the meat and set aside. Add the lobster meat to the risotto according to the directions above. Enjoy!