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1
For the risotto: Melt the butter in a large saucepan over medium heat.
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2
Add the shallot and cook until they are softened, about 3 minutes.
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3
Add the garlic and cook until fragrant, 1 minute.
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4
Add the rice and stir with a wooden spoon to combine the onion mixture with the rice.
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5
Add the wine and simmer until the liquid is evaporated.
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6
Add 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes.
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7
Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next.
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8
You may need to add an additional cup of water.
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9
Cook until the rice is tender but still firm, about 20 minutes.
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10
Remove from the heat.
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11
Stir in the Parmesan, lemon juice, parsley, salt and pepper.
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12
Spray a baking sheet with the nonstick cooking spray and spread the risotto out on the sheet to cool to room temperature, about 15 minutes.
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13
For the arancini: In a large bowl combine the risotto, 1/2 cup of the panko, the Parmesan and the eggs.
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14
With damp hands, use about 2 tablespoons of the risotto mixture to form 1 3/4-inch diameter balls.
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15
Make an indentation in the center of each ball and insert a cube of lobster.
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16
Cover up the hole to completely enclose the lobster and roll the balls in the remaining 1 1/2 cups panko to coat.
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17
In a large, heavy-bottomed saucepan, pour in enough oil to so that it is 3-inches deep.
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18
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 2 minutes.)
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19
In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes.
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20
Drain on paper towels and serve.
