Recipe Name:	Lobster Risotto with Fresh Tomato and Basil	Difficulty:	Intermediate
Source:	Maine Lobster Festival award winner	Serving Size:	6
Ethnicity:	Italian	Comments:
Base:	Seafood
Course:	Entree
Preparation Time:	30-60 Minutes

Ingredients: 6 Cup(s) lobster stock 4 Tablespoon(s) butter 1 Cup(s) diced onion 2 Tablespoon(s) finely chopped garlic 1 1/2 Cup(s) arborio rice 1/4 Cup(s) grated Parmesan cheese 6 Each(s) 1-1/4 lb Maine lobster, steamed and removed from shell 1 Cup(s) yellow and red roma tomatoes, peeled, seeded and julienned 2 Tablespoon(s) fresh basil

Directions: In a sauce pan bring stock to a simmer and maintain during preparation. In a large saucepan, melt half of the butter and saute the onion and garlic until translucent. Add the arborio rice and stir for one to two minutes until well coated with butter and slightly translucent. Add 1/2 cup of the stock and stir continuously until the stock is absorbed by the rice and constantly add 1/2 cup stock at a time, stirring until almost all the stock is absorbed before adding more stock. Never stop stirring utnil rice is tender but slightly crunchy in the center (about 20-25 minutes.) Add cheese and season with salt and pepper. In a spearate pan, add hot lobster stocka nd stir in reserved lobster meat, butter, tomato and fresh basil. Serve in warm pasta style bowl while rice is still fluid and creamy, arranging lobster meat over rice and additional broth with tomato and basil between rim of bowl and risotto. Garnish with Parmesan crisps and fried basil tops.

Lobster Stock (Add to Shopping List) : 6 Each(s) each lobster bodies and shells from picked lobsters 2 Each(s) onions, rough diced 2 Each(s) carrots, rough diced 4 Each(s) celery stalks, rough diced 3 Each(s) tomatoes, rough diced 2 Each(s) bay leaves 6 Each(s) each lobster bodies and shells from picked lobsters 2 Each(s) onions, rough diced 2 Each(s) carrots, rough diced 4 Each(s) celery stalks, rough diced 3 Each(s) tomatoes, rough diced 2 Each(s) bay leaves

Directions: Rinse shells and lobster bodies and roast in a 300 degree oven for 20-30 minutes. Allow shells to cool and combine with remaining ingredients in a large pot. Fill pot with cold water to about 6 inches above shells and vegetables. Bring to a boil and reduce to a simmer. Skim off impurities which will rise to surface and simmer no longer than 30 minutes. Strain through a fine strainer and cheesecloth and return to stove to reduce to the proper strength in flavor before each use.