Truffled Lobster Risotto - cooking recipe

Ingredients

2 -8 ounces lobster tails, uncooked, total weight 1 lb
3 1/2 cups chicken broth, low salt
3 tablespoons truffle oil, black or white
3/4 cup carrot, peeled and chopped small
1/4 cup shallot, chopped
1 cup arborio rice
1/4 cup brandy
1/3 cup heavy cream
1/3 cup fresh chives, chopped

Preparation

Preheat oven to 425F or 218\u00b0C.
Prepare Lobster:.
Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.
Transfer lobster to a bowl of cold water to cool. Drain Lobster.
Remove meat from shells, reserve shells.
Cut meat into 1/2\" to 3/4\" pieces. Set aside.
Break shells into large pieces. Place on baking sheet and bake for 15 minutes.
Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth, discard shells.
Prepare Risotto:.
Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.
Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.
Add carrots and shallots, saute for 2 minutes.
Add rice, stir to coat with oil, saute for 2 minutes.
Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes.
Add lobster broth and about 2 cups of chicken broth, simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed, stiring often, about 20 minutes.
Add lobster and cream, stir until heated through.
Remove from heat.
Stir in 2 tablespoons of truffle oil and chives.
Season with salt and pepper to taste.