For the lobster meat, I buy cooked and preshelled meat from Stew Leonard’s here in Connecticut. If that is not available in your area, substitute meat from a 1.5 lb lobster or canned lobster meat (though that would be my last choice).
Be sure to use extra light olive oil as it has a lower smoking point that extra virgin or virgin. If you don’t have that, you can substitute something like grapeseed oil or canola (again, last choice).
2 1/2 tbsp butter
1 1/2 cup cooked lobster meat, cut into chunks
2 tbsp extra light olive oil
2 cups arborio rice
1/3 cup white wine
4-6 cups chicken broth or stock, simmering
1/4 cup parsley, chopped
1/2 cup freshly grated Parmesan
Melt the butter in a large skillet over medium-high heat. Add the lobster and cook for 5 minutes, stirring all the while. Remove from heat and seat aside.
Using a large saucepan, heat the olive oil over medium-high heat. Add the rice and cook for 3 minutes, stirring constantly. Pour in white wine and cook until absorbed, still stirring constantly.
Now, it’s time to add the stock. It should be in a nearby pan on a burner and be warm. Use a ladle to add about 1/2 cup at a time to the rice. Stir occasionally and let cook until fully absorbed. Continue this process until almost all the broth is used – then check the rice by taste. If it’s still a little undercooked, then add the remainder of the broth as well as the lobster. Cook until liquid is fully absorbed and then remove from heat and pour into a serving dish.
Stir in the Parmesan and parsley. Serve immediately. For a pretty presentation (and added flavor) serve with lemon wedges on top.