That looks great! Recipe, please!
Lobster and asparagus risotto
6 cups chicken broth (heated to a simmer)
2 tablespoons butter
1/3 cup finely chopped shallot
1 garlic clove minced
1 cup Arborio rice
1/2 cup white wine
1 cup freshly grated Parmesan
Salt and pepper
1 bunch of asparagus (cut into bite size pieces)
1-2 lobsters cooked and meat removed (I bought the lobster lazy man style at Stew Leonard’s) cut into bite size pieces.
Heat the pan over medium add butter and shallots. Cook 3-4 minutes until translucent.
Add garlic cook 1 minute.
Add rice and cook 3-4 minutes until translucent
Add wine and cook until it’s almost all is evaporated. Stirring often.
Add 1/2 cup of broth at a time cooking until til almost all is evaporated, stirring often.
Repeat with broth and keep stirring.
Taste it after about 20-25 minutes. It should still be a little hard. Add the asparagus. Cook another 10 minutes and taste again. It should be close, add the lobster just to heat it through. I added mine with my last ladle of broth. You may not need all the broth. I had about 3/4 of a cup left.
Remove from heat, add Parmesan and black pepper (and salt if needed) and stir.
