Lobster Risotto

From Coastal Cuisine: Seaside Recipes from Maine to Maryland by Connie Correia Fisher

Chef Russell Dare
Doris and Ed's, Highlands, NJ

1/2 diced onion
3 turns fresh black pepper from pepper mill
2 tsp. olive oil
1/2 cup dry white wine
1 cup Arborio rice
3 3/4 cups lobster stock or clam juice
4 oz. cooked lobster meat, chopped
1/2 cup grated Parmesan cheese
3 T. sweet butter
fresh herbs (chervil, tarragon, or chives) for garnish

Season onion with pepper and saute in olive oil until translucent. Add white wine and reduce by two thirds. Add rice and stir to coat. Over low flame, stir in stock, 1 cup at a time, until absorbed. Once all stock has been added and absorbed, add lobster meat, grated cheese, and stir. (Be careful not to overheat or butter will separate.) Serve in small bowls or on appetizer plates and garnish with fresh herbs.

Serves 4.