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1
Bring 3 quarts of water to a boil in a large pot, and add the coarsely chopped onion, carrot, and bay leaf.
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2
Prepare an ice bath.
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3
Plunge the lobsters into the boiling water and cook for 2 minutes.
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4
Remove and submerge in the ice bath for 1 minute, then drain and set aside.
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5
Keep the lobster cooking liquid warm over low heat.
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6
In a deep 10- to 12-inch skillet, combine the olive oil, finely chopped onion, and tomato paste and cook over medium heat until the onion is softened but not browned, 8 to 10 minutes.
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7
Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
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8
Add the wine, then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook, stirring constantly, until the liquid is absorbed.
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9
Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed each time before adding more, for 15 minutes.
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10
Meanwhile, remove the lobster meat from the shell, leaving the claws whole, and chop the tail into 1-inch pieces.
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11
Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes.
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12
Season with salt and pepper.
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13
Remove from the heat, add the butter and parsley, and stir vigorously.
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14
Divide the risotto among four warmed plates and serve immediately.
