Ingredients
1 6-8oz lobster tail
2 Tbsp butter
1 shallot, minced
1 clove garlic
½ cup Arborio rice
2 cups chicken stock
2 oz asiago cheese
1 small maitake mushroom, roughly chopped
Boil lobster tail in salted and simmering water for about 10 minutes, or until the meat is just barely done. Don’t worry; it’ll finish cooking from the residual heat of the risotto. Remove the meat from the shell and chop roughly. Set aside.
Place chicken stock in something to heat it up. I personally use a coffee percolator, which I no longer use for coffee. And here’s the trick to not having to deal with a lobster or fish stock…add the lobster shell to the chicken stock as it heats up. I just saved you from having to either buy 8 lobsters, or beg your fishmonger for carcasses. You’re welcome.
In a medium sauté pan over medium heat sauté the maitake mushroom in 1 Tbsp butter with salt and pepper until just cooked. About 3-4 minutes.
In a medium sauce pot over medium heat cook shallot in 1 Tbsp butter until softened. Add garlic and cook 1 minute. Add rice, stirring constantly, and cook for 2-3 minutes. Begin slowly adding chicken stock (you didn’t forget to add the lobster shell, did you?) ¼ cup or less at a time. Be sure the rice has absorbed all of the liquid before adding more. Keep doing this until the risotto is fully cooked and the desired rich, creamy texture has been reached. Stir in the cheese and mix until melted, then add the lobster and mushroom. Season to taste with salt and pepper.
