4 (1-1 ¼ lb.) live lobsters
2 Tbs. olive oil
1 small onion, chopped
Zest of 1 lemon
5 oz. + 2 quarts unsalted butter, chilled in small cubes
1 quart of lobster stock made from the lobster shells
1 bottle of Cosentino Chardonnay
10 oz. Arborio rice
3 oz. grated Romano cheese
Salt & pepper
Pour yourself a glass of Cosentino Chardonnay.
Bring a large pot of salted water to a boil. Plunge the lobsters into boiling water and cook for 5-6 minutes. The shells will turn bright red. Plunge the cooked lobsters in a large bowl of ice water to stop the cooking process.
Separate the claws from the bodies. Clean the meat from the shells, being careful to keep the claws, knuckles and tail meat intact.
Make a lobster stock using the shells and strain through a fine sieve.
Preheat the oven to 400 degrees Fahrenheit. Bring the stock to a boil in a deep pot. Heat the olive oil in a large pot, add the onion and rice sauté. Fill your glass with the Cosentino Chardonnay to enjoy as you stir the risotto. Add 1 cup of the Cosentino Chardonnay and the lemon zest to the rice and allow it to cook into the rice, stirring constantly. Begin to ladle in the stock slowly, allowing each ladle to be absorbed before adding the next. Stir gently as needed. When the rice is ¾ cooked, begin to add 5 oz. of the butter slowly, allowing the rice to absorb it. With the additional 2 oz. of butter, place the lobster tail and claw meat in the oven to heat. When the rice is cooked, but still nutty, add the lobster meat and allow the rice to thicken to a consistency that will just hold together on the plate. Add the Romano cheese and season to taste with salt and pepper.
Rest the rice for two minutes. Serve on warm plates with the lobster on top of the rice and the butter from the lobster drizzled on the pan. Heavenly with the Cosentino Chardonnay!
Recipe provided by Barbara Drady.