Ingredients
24 oz … uncooked lobster tails; in shells
4 cups … broth (chicken preferred, vegetable okay)
1 cup … red bell peppers; chopped
1/2 cup … shallots; chopped
1/4 cup … onion; chopped
1.5 cups … risotto (arborio rice)
1/2 cup … brandy
1/2 cup … heavy whipping cream
1/2 cup … chives; chopped fine
3-4 TBL … truffle oil
Preparation
Place (defrosted) lobster tails in simmering, salted water; cook thoroughly (10-12 minutes).
Place cooked lobster tails in cold water to cool. Drain.
Remove meat from shells, cut into bite-size pieces, set aside.
Break shells into pieces, bake in (pre-heated to 375 degrees) oven for 12-15 minutes.
Combine shells with 1.5 cups of broth, blend until finely chopped. Strain broth fine, reserve, discard shells.
Bring remaining broth to simmer, set aside.
Heat 2-3 TBL oil in large saucepan with medium heat.
Add pepper, shallots, onion and saute 2-3 minutes.
Stir in rice for 2 minutes.
Add brandy, reduce heat to low and stir until absorbed.
Add lobster broth, bring to simmer, cook until rice becomes creamy.
Add remaining chicken broth slowly (take 15-20 minutes).
Blend in lobster meat, blend in cream, stir slowly over low heat until thoroughly heated.
Add remaining oil and chives, stir in thoroughly.
Salt & pepper to taste.
