Lobster Risotto

First, boil the lobster tails. Get out a large skillet with deep sides and fill it halfway with water. Bring it to a boil, then add the lobsters and cook them until the shells become vivid red for about 8 minutes. Remove them to a cutting board and let them cool enough to handle. Turn off the stove in the meantime and drain the water out of the skillet, but don’t clean it out to keep the lobster flavor. Remove the tail meat from the shell and dice it into small, bite sized chunks.

Put the skillet back on the stove and melt 2 tablespoons of the butter in it. Add the garlic and let it soften for about 30 seconds, then add in the lobster meat. Let it cook in the butter and garlic for a couple of minutes. While it cooks, season it with a pinch of saffron, dried tarragon, salt and pepper. Then remove it from the pan and add the remaining 4 tablespoons of butter. While it melts, pour the chicken stock into a small pot on the burner directly next to or behind the skillet. Warm it over medium low heat.

Then add the rice to the skillet with melted butter and let it toast in it for a minute. Pour in the white wine and let the rice completely absorb it for a couple of minutes. Stir it often while that is happening. Season it as well with another pinch of saffron, dried tarragon, salt and pepper. Once the wine is absorbed, use a ladle to ladle in about 1/4 of the warmed chicken stock. Continuously stir it into the rice until it is all absorbed.

Repeat this 3 more times until the chicken stock is gone and is completely absorbed in the rice. Then add the lobster back in and stir it all well. Take the pan off of the heat and stir in the asiago cheese until it is melted. Scoop it into pretty bowls and serve it immediately! Enjoy!