Prep time 1 hour

Serves 6

Ingredients

12 ounces of chopped, uncooked lobster meat- claw or tail

3 cups Arborio rice

6 tablespoons unsalted butter separated into 2 equal portions

1 cup chopped sweet onion

4 cups chicken stock

½ cup white wine + 3 tablespoons

1-cup heavy whipping cream

1-cup ½-inch chopped zucchini

1-cup ½-inch chopped Roma tomatoes

¼ cup fresh shaved Parmesan cheese

2 tablespoons chopped chives

1 pinch fresh grated nutmeg

½ teaspoon kosher salt

1-teaspoon fresh grated black pepper

Directions

Place a large stainless steel Rondeau on the stove over medium heat. Add 3 tablespoons of butter and stir until melted. Add the chopped onions and season with salt and pepper- cook for 3-5 minutes until they become lightly brown and caramelized. Place 3 cups of Arborio rice in the pan, and cook until the rice becomes fragrant, and nutty- this will take 3-4 minutes.

Add the chicken stock 1-cup at a time to the rice mixture- stirring constantly as the rice cooks. Continue adding the chicken stock ½ cup at a time until it is gone. At this point test for doneness- the rice should be firm to the bite, not gummy.

Reduce the heat to low.

Add the white wine to the rice- stir until incorporated. Lastly, add the whipped cream, and pinch of nutmeg in the risotto and stir for 2 minutes- taste, and adjust for seasonings- set aside.

Place a stainless steel sauté pan on high heat on the stove. Add 3 tablespoons of butter to the pan, and stir until melted. Briefly sauté the lobster- season with salt and pepper do not to overcook. Add the zucchini, and roma tomatoes- cook for 60-90 seconds. Deglaze the pan with 3 tablespoons of white wine.

Over low heat, fold the sautéed lobster meat and veggies into the risotto mixture- add the shaved Parmesan cheese making sure all of the ingredients are distributed evenly.

Plate, garnish with chopped chives and fresh-grated Parmesan cheese.