1 lobster tail per person, lobster meat removed to cook later
Any shrimp tails or other seafood “extras” you have left from other meals
We’re going to cook this for 4 hours and let it reduce, then use the intense lobster stock to cook our risotto. We’re not eating any of the ingredients that go into the stock, just using them to infuse their amazing flavor into plain water.
½ lb bacon, diced
2 cloves garlic, minced
2 shallots, minced
1 stick butter
1 lb arborio rice
1 Tbsp Sweet Heat
1 cup Dry Sherry (not cooking sherry) or white wine
Lemon zest (from the lemons for the stock, zest first)
Finely chopped basil, chives or parsley
Get the lobster meat out of the tails.
Cut both sides of the lobster shell with heavy duty scissors.
Carefully pry the shell open with your hands. Be careful the shell is sharp.
Remove the lobster meat and cut the meat into bite-sized pieces.
Place it in a bowl and refrigerate until the final risotto is almost done. About 5 hours.
Chop the veggies into chunks.
Zest the lemon. Set zest aside and cut the lemon into chunks.
Making the stock-
Load the veggies and the oil into your stock pot.
Add salt and peppercorns and saute until veggies are tender.
Add water and wine.
Add lobster shells (and shrimp shells if you have them)
Add thyme, bay leaves and Sweet Heat spices.
Bring to a boil.
Reduce to a medium simmer for 3-4 hours. Until it has reduced to 8 cups.
Strain by placing a colander over another pot or very large bowl.
Line the colander with cheesecloth to remove all shells and veggies.
Making the risotto-
Saute the bacon until cooked and not crunchy.
Remove excess oil. (leaving some of it is ok)
Add shallots, garlic, butter and cook until tender.
Add rice and stir to coat with the butter.
Add 2 cups stock and stir and cook until the liquid is gone.
Repeat the process until the rice is very very close to done cooked. No solid center and not mushy.
Add the lobster meat and the final cup or two of stock.
Stir to combine.
Continue cooking until the liquid is mostly gone and the rice has finished cooking.