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1
Start the stock per directions on the jar. Keep on medium heat but under a boil.
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2
If scallops are frozen begin thawing them by placing in bowl of luke warm water.
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3
Heat pot of water to boiling. Add sweet corn and cook 5 minutes.
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4
Remove corn to cool and add frozen, precooked lobster. Remove from heat and let sit 5 minutes. (If lobster is fresh leave heat on and cook until shells turn red.).
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5
While lobster is heating, chop scallions and cut corn off of cob.
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6
Remove lobster from pot. Let cool then remove lobster from shells. Add all shells to lobster bouillon and lower heat to medium-low and simmer.
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7
I recommend that lobster and scallops be roughly chopped into some large and some small pieces. For presentation purposes you can reserve some nice looking whole claws and scallops.
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8
Heat olive oil in deep pan, add scallions and saute 3-4 minutes over medium heat. Add rice, stir to coat well and continue sauteing and stirring until rice has absorbed the oil and appears translucent around the edges with a white spot in the center of each grain. Approximately 3 minutes.
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9
Lower heat to medium-low and add wine. Simmer and stir until wine is absorbed into rice. Stir in cut corn.
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10
Begin adding lobster stock into rice by the ladle full (or approximately 1/2 cup at a time). Stir and continue stirring constantly as broth is absorbed. Don't let the risotto get too soupy or too dry. Continue adding broth in this manner and stirring until rice is almost tender. Approximately 20 minutes.
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11
Just before rice reaches al dente texture, lower heat to simmer, stir in lobster and scallops. Cook another 5 minutes or until rice is al dente and scallops are translucent.
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12
Turn off heat. Stir in white pepper, salt, sherry, cream, cheese and 1/4 cup broth. Cover, let sit 5 minutes for flavors to blend and rice to absorb more broth. Stir and serve.
