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1
Fill a large pot with a tightfitting lid with 1 inch of water and stir in the measured salt.
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2
Add a steamer rack to the pot.
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3
(If you dont have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope.
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4
Then make a figure eight out of the foil rope and set it in the pot.)
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5
Bring the water to a boil over high heat.
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6
Add the lobsters, head first, to the pot, cover, and return the water to a full boil.
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7
Reduce the heat and cook at a gentle boil until the lobsters are bright red, about 14 minutes from the time they go into the pot.
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8
Check their doneness by pulling on an antenna: If it comes out with no resistance, the lobster is done.
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9
Remove the lobsters to a rimmed baking sheet and let them sit until cool enough to handle.
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10
Wash out the large pot.
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11
Using your hands, twist and separate the tail from the body.
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12
Twist and remove both of the claws where they meet the lobster body; set the claws aside.
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13
Reserve the head and torso.
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14
Starting with the tail, remove the small, wispy flippers on the underside of the shell.
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15
Using a fork, pierce the exposed tail meat and slowly twist and pull it out of the shell in one piece.
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16
Rinse any white debris off of the tail meat and set it aside on a cutting board.
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17
Reserve the shell of the tail.
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18
Twist the claws and separate them from the legs; set the legs aside.
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19
Gently wiggle and pull the smaller part of the pincer shell off each claw.
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20
Using a seafood cracker, gently crack the claws, remove the meat, and set it aside on the cutting board.
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21
Crack the legs, remove the meat, and set it aside on the cutting board.
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22
Reserve the shells from the claws and the legs.
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23
Repeat with second lobster.
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24
Check the meat for any cartilage or shell and discard it.
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25
Chop the meat into 1/2-inch pieces, place in a medium bowl, and place in the refrigerator until needed.
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26
(You should have about 2 cups.)
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27
Rinse the reserved lobster shells, including the heads, of any residue.
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28
Place all the shells back in the large pot and add the 2 1/2 quarts of water, peppercorns, bay leaf, and leek.
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29
Bring to a boil over high heat, then reduce the heat to medium low and simmer for 1 hour.
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30
Discard the large shells and strain the lobster broth through a fine-mesh strainer set over a medium saucepan.
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31
Set the strained broth over low heat and keep it at a bare simmer.
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32
In a large wide pot or Dutch oven, heat the measured oil over medium heat until shimmering.
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33
Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
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34
Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes.
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35
Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes.
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36
Pour a ladleful of the simmering lobster broth over the rice.
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37
Let simmer, stirring constantly, until the rice absorbs the liquid.
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38
Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth).
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39
Taste as you go for doneness, seasoning with salt and pepper as needed.
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40
When the rice is done, remove from heat and stir in the reserved lobster meat, Parmesan, chives, lemon zest, and lemon juice.
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41
Taste and season with more salt, pepper, Parmesan, and lemon juice as needed.
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42
Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately.
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43
Drizzle each serving with olive oil.
