Truffled Lobster Risotto

Ingredients

• 2-8 ounces lobster tails, uncooked, total weight 1 lb
• 3 1/2 cups chicken broth, low salt
• 3 tablespoons truffle oil, black or white
• 3/4 cup carrot, peeled and chopped small
• 1/4 cup shallot, chopped
• 1 cup arborio rice
• 1/4 cup brandy
• 1/3 cup heavy cream
• 1/3 cup fresh chives, chopped

Directions

1. 1

   Preheat oven to 425F or 218°C.

2. 2

   Prepare Lobster:.

3. 3

   Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.

4. 4

   Transfer lobster to a bowl of cold water to cool. Drain Lobster.

5. 5

   Remove meat from shells, reserve shells.

6. 6

   Cut meat into 1/2" to 3/4" pieces. Set aside.

7. 7

   Break shells into large pieces. Place on baking sheet and bake for 15 minutes.

8. 8

   Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth, discard shells.

9. 9

   Prepare Risotto:.

10. 10

    Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.

11. 11

    Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.

12. 12

    Add carrots and shallots, saute for 2 minutes.

13. 13

    Add rice, stir to coat with oil, saute for 2 minutes.

14. 14

    Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes.

15. 15

    Add lobster broth and about 2 cups of chicken broth, simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed, stiring often, about 20 minutes.

16. 16

    Add lobster and cream, stir until heated through.

17. 17

    Remove from heat.

18. 18

    Stir in 2 tablespoons of truffle oil and chives.

19. 19

    Season with salt and pepper to taste.