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1
Heat 3 tablespoons oil in a medium saucepan.
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2
Add onion and garlic and cook until soft.
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3
Stir in Arborio rice to coat, then add wine and cook until reduced.
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4
Add stock, 2 cups at a time, for a total of 4 cups, and cook until al dente.
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5
If you run out of stock and need to add more liquid, use water.
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6
Add kosher salt and freshly ground black pepper, to taste.
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7
Transfer risotto to a sheet pan and cool in the refrigerator, if making ahead of time.
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8
Add 1-ounce olive oil to another saucepan and heat oil until almost smoking.
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9
Add shiitake mushrooms and reserved risotto and toss.
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10
Add remaining 1/2 cup lobster stock, a little at a time.
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11
Then add lobster meat, 2 ounces Asiago cheese, and cold butter and stir gently to incorporate and until heated through.
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12
Transfer risotto to the center of a plate.
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13
Meanwhile, in a separate saute pan, heat 1 1/2 tablespoons olive oil until almost smoking.
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14
Season scallops with 1 teaspoon each kosher salt and pepper.
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15
Sear scallops until just cooked through, about 1 to 2 minutes per side.
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16
Place scallops on top of risotto.
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17
Wipe pan out, add 1 tablespoon oil, and heat.
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18
Add peas and pea tendrils and toss for 30 seconds.
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19
Place on top of risotto and scallops.
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20
Drizzle Lobster Oil around edge of plate, garnish with remaining cheese on top, and serve.
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21
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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22
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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23
Preheat oven to 400 degrees F.
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24
Place lobster bodies in roasting pan, drizzle with 2 tablespoons olive oil, and roast for 45 minutes or until slightly charred.
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25
In a large stockpot, heat 1/4 cup olive oil over medium heat.
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26
Add garlic, onions, carrots, and fennel and saute for 5 minutes.
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27
Add wine and cook until reduced by half.
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28
Add roasted lobster bodies, water, and all remaining ingredients.
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29
Simmer for 1 1/2 to 2 hours.
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30
Strain and reserve.
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31
If making ahead of time, cool stock, and store in an airtight container in the refrigerator for 1 day, or freeze for up to 1 month.
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32
Preheat oven to 400 degrees F.
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33
Roast lobster bodies for 10 minutes and then transfer to a large saucepan.
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34
Add remaining ingredients and bring to a boil.
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35
Reduce heat and simmer for 20 minutes.
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36
Remove from heat and let cool.
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37
Strain and discard solids.
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38
Set aside until ready to use.
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39
If making oil more than 2 hours ahead of time, store oil in the refrigerator.
