Recipe
Ingredients
1 CUP (ABOUT ½ POUND) ROUGHLY CHOPPED COOKED CLAW AND KNUCKLE
1 MEDIUM THINLY SLICED, WHITES ONLY
2 CLOVES, CHOPPED
1 CUP
TO TASTE
FRESHLY GROUND, TO TASTE
½ CUP SHREDDED
1 TABLESPOON CHOPPED
1 TEASPOON DICED
1 TEASPOON DICED
2 TABLESPOONS
2 TABLESPOONS
3 CUPS, WARMED
Directions
Step 1:
Heat a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the butter and allow to melt then add the leeks and garlic and sauté until the leeks are soft and translucent, about 6 minutes. Add the rice and sauté to toast the grains, stirring occasionally for 1 to 2 minutes.
Step 2:
Lower the heat to medium-low and add 1 cup of the chicken stock and stir constantly until the stock is almost completely absorbed. Continue to add the stock ¼ cup at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding the additional stock. The mixture should be at a simmer the whole time.
Step 3:
Continue this process until the risotto is al dente, about 20 minutes.
Step 4:
Stir the Gouda cheese and half of the parsley and lobster meat into the risotto. Divide among warmed serving bowls and top with the remaining lobster meat, parsley, chives, and tarragon for garnish.
Maine lobster
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