Mushroom Risotto with Asparagus and Wine Poached Lobster

In a large pot on high heat with 2 tablespoons of olive oil, caramelize the onions, garlic and shiitake mushrooms. Once brown, add in the rice and toast for 2 to 3 minutes.

Next, de-glaze the rice mixture with chardonnay and cook until the rice has absorbed all of the liquid. Once absorbed, add in 1 cup (8 fluid ounces) of chicken stock one at a time (you should end up using around 4-5 cups or 32-40 fluid ounces of chicken stock) until the rice has absorbed all of the liquid, while constantly stirring. Cook until al dente. (The rice may take more or less than the amount of chicken stock called for.) Finish with asparagus, chives, thyme, juice of 1 lemon, salt and white pepper and keep warm on low heat.

For the lobster, in a small pot bring the remaining 1 cup of chardonnay, 16 ounces of chicken stock, bay leaves, lemon and juice, and salt to a low simmer to make a court-bouillon (flavored poaching liquid). Once simmering, delicately add in the lobster tails and cook for 3 to 5 minutes or until cooked and tender. Remove from the court-bouillon and set aside once cooked.

To plate, using a mold, add in the risotto and let set for 1 minute. Remove the mold and top off with small pieces of the lobster tail and shaved Parmesan cheese. Garnish with chives and serve with a chilled glass of Clos du Bois Chardonnay.