Lobster Risotto with Lemon and Mascarpone

by Charlie McCarthy, Sr.

Ingredients

• water
• olive oil
• 1 pint seafood stock
• 2 cloves garlic
• 2 shallots
• 10 oz risotto/arborio rice
• 2 lobster tails
• butter
• 2 oz parmesan cheese
• 1/2 cups peas
• lemon juice
• salt
• pepper
• 3 tbsp mascarpone

Recipe

1. Preheat oven to 350F. Start to boil the water. Put just enough olive oil to coat the bottom of the pan. Once the oven reaches 350 F place the pan in the oven for 10 minutes. Bring the seafood stock to a boil on top of stove. Now take the pan out and add the garlic and chopped shallots the and cook in the hot oil for two minutes. Add the risotto/arborio rice and stir well so the rice gets a bit of a coating from the oil and then add the boiling seafood stock. Return the pan to the oven for 20 minutes. Poach the lobster tails in butter and a little water. Do not over cook.
2. After the rice has been in 20 minutes check and see if the water is below the surface of the rice (if it isn’t cook for another minute or two). Once the water is where it should be place a large spoon in it and if the rice is starting to get gooy but holds it shape it is ready to come out of the oven. Now stir in 2 tbsp of butter. Once the butter is melted stir in the parmesan cheese. Now stir in the peas, the chopped lobster meat, the lemon juice and salt and pepper to taste.
3. Just before serving, gently stir in the mascarpone.
4. To serve, divide the risotto into bowls and top each bowl with a small spoonful of mascarpone and a pinch of the lemon zest.

Enjoy!