Lobster Risotto (Print Version)

# Ingredients:

01 - 1 stick butter.
02 - 1 tablespoon water.
03 - 2 tablespoons parsley, minced.
04 - 3 lobster tails (4-5 oz each).
05 - 5 cloves garlic, minced.
06 - 1 shallot, minced.
07 - 1 cup arborio rice.
08 - 3/4 cup dry white wine.
09 - 2 cups chicken broth.
10 - 2½ cups water.
11 - 1/3 cup Parmesan cheese.

# Instructions:

01 - Heat butter, water, and parsley to 160-180°F in saucepan.
02 - Remove meat from shells, saving shells for broth.
03 - Cook lobster in butter 6-7 minutes if submerged or 2-3 minutes per side until opaque.
04 - Simmer broth, water, salt and lobster shells for 15 minutes.
05 - Sauté garlic and shallots in lobster butter, then toast rice 3-4 minutes.
06 - Add wine, then gradually add hot broth while stirring until rice is al dente, about 15-18 minutes.
07 - Turn off heat, add parmesan, chopped lobster, and extra butter.

# Notes:

01 - Stir risotto frequently to prevent sticking.
02 - Rice should be creamy but still loose when done.
03 - Serve immediately for best results.

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