Truffled Lobster Risotto
An elegant meal for a special occasion.
Although the risotto itself must be prepared just before serving, the lobster broth and meat can be cooked earlier in the day. Serve this classic, Italian-style...as a first course, not as an accompaniment.
The extra work of making the lobster stock out of the shells and then cooking the rice with it heightens the aromatic flavors, and extracts the maximum flavor out of every bit of the crustacean.
Preheat oven to 425 F.
Cook the lobsters in a large pot of boiling salted water. It should take about 10 minutes to cook them all the way through, and the shells should be bright red.
Transfer the tails to a bowl or sink full of cold water in order to cool.
When cooled, drain the lobster and remove the meat from the shells. Reserve the shells. Cut the lobster meat into pieces about ½ inch large.
Break the lobster shells into large pieces, place them on a baking sheet, and bake them for about 15 minutes.
Blend 1 cup of chicken broth with the broken, baked shells in a blender until finely chopped. Strain through a very fine sieve. Reserve this broth and discard the shells.
(or use bought lobster stock)
Bring 2 ½ cups of chicken broth to a simmer and keep it hot.
Place 1 tablespoon of truffle oil in a large saucepan over medium heat. Sauté the carrots and shallots for about two minutes.
Add the rice and stir two minutes. Add the brandy, then reduce the heat to medium-low. Simmer the mixture until the brandy is absorbed, which should take about two minutes.
Stir constantly while you heat the mixture. Add the lobster broth and about ¾ of the chicken broth. Simmer until the rice is tender and the mixture is smooth and creamy.
Add the remaining broth ¼ cup at a time as needed. Stir often and cook for about 20 minutes.
Add the lobster and cream; stir until heated through. Remove from the heat, stir in 2 tablespoons truffle oil, and chives.
Season with salt and coarsely ground black pepper.