-
1
For the lobsters, kill them with a knife.
-
2
Poach and shell the claws and clean the shells.
-
3
Cut the flaps of shell off the ends of the raw lobster tails.
-
4
Turn the tails upside down and use a large knife to split them in half lengthwise.
-
5
Pull out the intestine.
-
6
Cover the lobster claws and tails and refrigerate.
-
7
Heat 3 tablespoons of oil in a 10-inch pot over high heat until just smoking.
-
8
Add the lobster shells, cover the pot, and sear, stirring often to prevent burning, until the shells turn dark red, about 3 minutes.
-
9
Add the garlic, shallots, fennel, and tomato paste.
-
10
Turn the heat to low, and cook, covered, until the vegetables begin to soften, about 8 minutes.
-
11
Raise the heat to high, add the brandy, and ignite it with a match to bum off the alcohol (the flame will go out by itself).
-
12
Cook for 30 seconds.
-
13
Stir in the lobster stock, shrimp stock, or water.
-
14
Add the tarragon and 1/4 teaspoon of pepper.
-
15
Bring to a boil.
-
16
Lower the heat slightly and simmer rapidly for 12 minutes, pressing down on the shells with a wooden spoon from time to time.
-
17
Remove from the heat and let stand for 10 minutes.
-
18
Strain, pressing firmly on the solids to extract as much of the flavorful liquid as possible.
-
19
Put the strained liquid in a saucepan and simmer, spooning off the fat as it rises, until reduced to 1 cup, about 15 minutes.
-
20
Whisk in the cream and butter.
-
21
Season with salt to taste.
-
22
Cool and refrigerate if making ahead.
-
23
For the mushrooms, heat the com oil in one of the skillets over high heat.
-
24
Add the cepes, garlic, thyme, salt, and pepper.
-
25
Saute until browned and softened, about 5 minutes.
-
26
Discard the garlic and thyme.
-
27
Set aside.
-
28
For the risotto, put the butter, garlic, and onion in an 8-inch saucepan over low heat.
-
29
Cook until the onion is very soft, about 7 minutes.
-
30
Meanwhile, bring the chicken stock to a boil in a medium saucepan.
-
31
Adjust the heat so the stock simmers.
-
32
Stir the cepes into the onion.
-
33
Stir in the white wine and bring to a boil.
-
34
Stir in the rice.
-
35
Stir 1/4 cup of chicken stock into the rice mixture.
-
36
Stir constantly and gently with a wooden spoon, adjusting the heat so the mixture simmers at all times, but does not boil.
-
37
When the mixture becomes very thick but not dry, stir in another 1/4 cup of stock.
-
38
Continue stirring and adding stock as needed for 10 minutes.
-
39
Stir in the asparagus tips and continue the same process as before, until the rice is almost tender, about 10 minutes more.
-
40
Stir in the heavy cream.
-
41
(The recipe can be made to this point early on the day you plan to serve; cool and refrigerate the risotto.)
-
42
If serving immediately, stir until the rice is tender, 2 to 3 minutes more.
-
43
Keep warm.
-
44
To serve, reheat the risotto, if necessary, and the sauce.
-
45
Season the lobster meat with salt and pepper.
-
46
Put 1 tablespoon of oil in each skillet and place over high heat.
-
47
When just smoking, divide the lobster tail meat between the skillets, cut side down.
-
48
Put half of the thyme around the edge of each skillet.
-
49
Cook until the lobster is browned on the bottom, about 2 minutes.
-
50
Turn the tails over, add 1 teaspoon of oil to each skillet, and lower the heat to medium.
-
51
Cook until the meat turns opaque, about 2 minutes more.
-
52
Remove from the skillets and keep warm.
-
53
Place the large pieces of claw meat in the skillets and cook just until a metal skewer inserted in the center for 5 seconds feels hot when touched to your lip.
-
54
Add the small pieces of claw meat and heat for a few seconds.
-
55
Leaving the shell on, use a small knife to loosen the tail meat from the shell for easier eating.
-
56
Stir the cheese, salt, pepper, and truffle oil, if using it, into the risotto.
-
57
Spoon the risotto onto the center of 4 dinner plates, making sure the asparagus is evenly distributed.
-
58
Over each risotto, arrange 2 half-lobster tails perpendicular to each other, 1 shell side down and 1 shell side up.
-
59
Distribute the claw meat around the tails.
-
60
Pour the sauce around the risotto and serve immediately.
