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From Coastal Cuisine: Seaside Recipes from Maine to Maryland by Connie Correia Fisher
Chef Russell Dare
1/2 diced onion
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.