Prep

1. Boil 6 cups of water.

2. Roughly chop onion and tomato.

3. Slice carrot and celery.

4. Mince 2 cloves of garlic.

5. Zest 1 lemon.

6. Cut 2 tbsp butter.

Lobster Stock

1. Add lobster to water and boil for 4 minutes.

2. Remove lobster and plunge into ice water.

3. Remove the lobster meat and dice one for risotto.

4. Refrigerate the lobster.

5. Return the shells to the boiling water.

6. Add onion, carrot, celery, tomato, bay leaf, and salt/pepper to taste.

7. Simmer the broth for 20 minutes.

8. Strain everything out.

9. Reserve broth and keep on medium heat for use in risotto.

Risotto

1. Heat a large skillet to medium heat, add olive oil, shallots, and garlic, and cook for 2 minutes until soft.

2. Add arborio rice and cook for 2 minutes.

3. Add wine and cook for a minute while continuously stirring.

4. Add 1 cup of lobster stock, cook for 3-5 minutes until rice is absorbed while stirring continuously.

5. Add remaining lobster stock in cup measurements until rice becomes al dente (about 20 minutes).

6. Add reserved diced lobster meat, butter, mascarpone cheese, lemon zest, and salt/pepper.

7. Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.

8. Correct seasoning.

Plating

1. Serve and garnish with parmigiano and chives.