-
1
Fill a pot large enough to hold two lobsters with water and bring to a boil.
-
2
Add the lobsters and cook for 5 minutes.
-
3
Drain and remove the lobsters, letting them cool.
-
4
Separate the claws and the tail from the body.
-
5
Remove the intestines.
-
6
Chop the body into quarters and cut the tail into 4 medallions, leaving it in the shell.
-
7
In a large sauce pot, heat 4 tablespoons of the olive oil over medium heat.
-
8
Add the lobster bodies and saute for 4 minutes until lightly browned on all sides.
-
9
Add the green onions, garlic and ginger and saute until the onion is wilted.
-
10
Add the curry powder and chili flakes and stir for 2 minutes.
-
11
Pour in the plum wine and Port, stirring to disloge any bits that stick to the pan.
-
12
Cook over high heat until the liquid reduces by half.
-
13
Add the 14 ounces of chicken stock and reduce by half again.
-
14
Press the sauce through a strainer, getting all the juices from the lobster and vegetables.
-
15
Discard the lobster and vegetables.
-
16
Pour the sauce into a medium-sized pot and heat over medium heat.
-
17
Add the cream and reduce until it coats the back of a spoon.
-
18
Season the sauce with salt and pepper to taste.
-
19
Keep the sauce warm while making the risotto.
-
20
In a 2-quart saucepan, heat 2 tablespoons of the olive oil over medium heat.
-
21
Add the vegetables and saute over until medium-tender.
-
22
Add the saffron and wine and reduce by half.
-
23
Add the rice and 1/4 cup of the chicken stock.
-
24
Stir constantly until the liquid is absorbed.
-
25
Repeat the procedure, adding 1/4 cup of chicken stock at a time, until all the liquid is absorbed.
-
26
The rice should be al dente.
-
27
If you prefer the rice cooked more, just add more liquid.
-
28
Finish by stirring in the butter and Parmesan cheese.
-
29
Heat a pan large enough to saute all the lobster.
-
30
Add 2 tablespoons of olive oil and the lobster.
-
31
Cook only long enough to reheat the lobster, about three minutes.
-
32
Add the sauce to the pan and stir in 2 tablespoons of butter.
-
33
Remove from the heat.
-
34
To serve, divide the risotto among four serving plates and arrange the lobster around the risotto.
-
35
Pour the sauce over the lobster.
