Lobster Risotto

Step 1

Keep the broth warm in a small pot; if you used fresh lobster, add the shells to the broth for extra flavor.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the shallot and garlic, and cook until it’s soft, 3 to 4 minutes. Add the rice and salt, and stir to coat.

Step 3

Cook until the rice grains are translucent, about 2 minutes. Add the tomato paste and cook until it turns a dark shade of red, 4-5 minutes. Add sherry wine, and cook until it’s absorbed. Add cherry tomatoes.

Step 4

Add a ladle full of broth to cover the rice, cook on medium-low heat until it’s absorbed, and give the rice a good stir.

Step 5

Continue to add the broth, 1 cup at a time and mix as the broth is absorbed until the rice is al dente, adding the lobster the last 5-8 minutes. The process should take about 20 to 25 minutes from the first addition of liquid, with the final product still a bit loose and creamy, but not runny.

Step 6

Stir in the chives and grated cheese and serve right away.