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1
Drain the tomatoes in a colander over a bowl, reserving the tomato liquid. Coarsely chop the tomatoes. Add 3/4 cup of the chicken stock to the tomato liquid.
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2
Heat a medium-sized saucepan over medium-high heat for the risotto. Add 1 tablespoon of olive oil to the pan and swirl.
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3
Add the rice and stir to toast, about 2 minutes. Add 1/2 cup of the onion and 2 of the garlic cloves. Stir until translucent.
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4
Add 2 cups of the stock. Bring it to an immediate boil, then reduce to a simmer. Cook for about 15 minutes on the lowest possible heat setting.
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5
Now, you should be able to get the rest of the dish ready while the rice is cooking. Let's go.
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6
In another skillet, heat the other tablespoon of olive oil. Medium heat.
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7
Add the fennel bulb, 1/2 cup of the onion, and 2 cloves of garlic. Stir to brown gently.
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8
Add the tomatoes, the crushed red pepper, and the minced chiles. Saute and stir for about 4 minutes.
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9
Add a few tablespoons of the reserved tomato juice mixture and 1/4 cup stock to moisten. Fold in the lobster, reduce heat to low, and warm the lobster chunks through, about 2 minutes.
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10
Now, return your attention to the risotto. It's time to stir and gradually add liquid, one ladleful of the remaining tomato juice mixture at a time. Stir until quite creamy, but still toothsome. Add the butter and salt, and stir to finish.
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11
Serve the risotto in shallow bowls, with a generous spoonful of the lobster ragout on top.
