Feeds 10-12 pp

Ingredients

• 2 spanish onions peeled and diced
• 1 head of celery- cleaned and diced
• 6 1# Live lobster
• 1 # 16/20 peeled tiger shrimp
• 1# Aborio Rice
• 1# mixed wild mushrooms
• 1 oz fresh chopped tarragon- the leaves only
• 1 bunch minced chive
• 6-8 peeled and minced shallots
• 5-6 ounces of Olive Oil

Method

• In a large sauce pot- sweat the celery and onions.
• Once they become translucent place 1-2 live lobsters in the pot and cover for 3 minutes at high heat.
• Remove the lobsters and repeat the process until all of the lobsters are partially cooked.
• Let the lobsters cool.
• Add 1.25 gallons of water to the onion and celery mixture and bring to a boil.
• Remove all of the lobster meat from the shells and put the shells in the pot with the water and veggies.
• *note- do not add the lungs to the broth- yuck!
• If there is any lobster liquid laying around while you are cleaning the lobsters, add that to the pot too.
• Let the stock simmer for 45 minutes and remove all of the. Lobster skeletons from the broth.
• In a large sauce pan- sweat the diced shallots until they are translucent.
• Add the one-pound of risotto to the shallot mixture and sauté the rice for about 4 minutes. You want to slightly toast the rice.
• Once the rice has slightly toasted add 1/3 of the lobster liquid including the veggies.
• Stir the rice one time (not more than that) and simmer for 12-15 minutes.
• Step 2 is to add another 1/3 of your broth to the rice and stir just once. Let simmer another 12-15 minutes.
• *One of the biggest issues with risotto is that if you stir it too much, it will get gummy and your guests will not like you…..
• Step 3- add the last third of liquid to the rice and let cook another 12-15 minutes stirring only once.
• The rice will triple in size during this process.
• Once the rice is al dente- add salt and pepper to taste, your chopped tarragon and your chopped chives and stir once.
• This part of the recipe should be done prior to your guests arriving.
• Place the risotto on a cookie tray and let cool.
• When you are ready to eat- in a separate saucepot, sauté the wild mushrooms first in olive oil-
• Add the lobster chunks and pieces of shrimp.
• *note- do not over cook the shrimp and lobster-
• Add about 4 oz of water to the pot and then add enough risotto from the tray to feed your guests.
• Get the risotto hot and reseason and serve!

Enjoy!