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1
First boil two live Maine lobsters.
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2
Remove the tail and claw meat.
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3
Chop the tail meat and set both chopped tail meat and whole claw meat aside, keeping warm.
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4
Save the stock.
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5
In a larger sauce pan heat the oil over medium heat.
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6
Add the shallots and leeks and cook, stirring constantly for 2 minutes.
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7
Reduce the heat, add the arborio rice and mix to coat.
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8
Cook for about 2-3 minutes or until the grains are translucent.
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9
Next pour in the white wine and cook, stirring constantly, until reduced, about 1-2 minutes.
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10
Gradually add the hot lobster stock (the water used to boil the lobsters) 1/2 cup at a time and stir constantly until it is absorbed.
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11
Increase the heat if necessary.
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12
The liquid should be slightly bubbling, but do not bring it to a rolling boil.
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13
Stir constantly and continue adding stock and stirring until absorbed.
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14
Once about half of the liquid is absorbed, add the lobster tail meat.
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15
Then continue adding liquid and stirring until all of the liquid is absorbed, about 20 minutes for the whole process.
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16
After the lobster stock has been absorbed, stir in the parmesan cheese and cook for another 2-3 minutes.
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17
Remove the risotto from the heat and season with salt and pepper.
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18
Garnish risotto with lobster claw meat and serve.
