Truffled Lobster Risotto

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   ["Preheat oven to 425F or 218u00b0C.", "Prepare Lobster:.", "Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.", "Transfer lobster to a bowl of cold water to cool. Drain Lobster.", "Remove meat from shells, reserve shells.", "Cut meat into 1/2"" to 3/4"" pieces. Set aside.", "Break shells into large pieces. Place on baking sheet and bake for 15 minutes.", "Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth, discard shells.", "Prepare Risotto:.", "Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.", "Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.", "Add carrots and shallots, saute for 2 minutes.", "Add rice, stir to coat with oil, saute for 2 minutes.", "Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes.", "Add lobster broth and about 2 cups of chicken broth, simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed, stiring often, about 20 minutes.", "Add lobster and cream, stir until heated through.", "Remove from heat.", "Stir in 2 tablespoons of truffle oil and chives.", "Season with salt and pepper to taste."]

* Per serving · 4 servings · Values may vary.