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1
Cut lobster by piercing the middle of the skull and continue to cut through to the tail.
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2
Clean the inside thoroughly.
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3
Saute 1 of the onions and the garlic together in olive oil for 2 to 3 minutes.
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4
Add the lobster halves and cook 2 to 3 minutes or until the lobster turns a light red color.
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5
Remove the lobster.
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6
Pull the meat out of the shell, roughly chop and place in the refrigerator.
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7
Return the shells to the pan.
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8
At this time, deglaze the pan with 2 1/2 cups of the white wine.
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9
Add the cream and let cook uncovered until the cream reduces to 3 cups and turns a light red/orange color, about 1 hour 30 minutes.
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10
Remove the shells.
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11
Saute the remaining onion in a saucepan in olive oil for 3 minutes, or until transparent.
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12
Add the arborio rice and stir for 1 minute.
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13
Deglaze with the remaining 1/2 cup white wine and cook until wine is almost completely absorbed.
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14
Pour in enough water to just cover the rice.
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15
Cook until al dente, about 15 minutes.
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16
Add the rice to the lobster sauce and cook down for 15 minutes, or until the rice is creamy and tender.
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17
Season with salt and pepper.
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18
To serve, spoon desired amount of risotto and place the lobster on top.
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19
Garnish with parsley.
