Truffled Lobster Risotto

Instructions

1. Preheat oven to 425F or 218°C.
2. Prepare Lobster:.
3. Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.
4. Transfer lobster to a bowl of cold water to cool. Drain Lobster.
5. Remove meat from shells, reserve shells.
6. Cut meat into 1/2" to 3/4" pieces. Set aside.
7. Break shells into large pieces. Place on baking sheet and bake for 15 minutes.
8. 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.
9. Prepare Risotto:.
10. Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.
11. Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.
12. Add carrots and shallots, saute for 2 minutes.
13. Add rice, stir to coat with oil, saute for 2 minutes.
14. Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes.
15. 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.
16. Add lobster and cream, stir until heated through.
17. Remove from heat.
18. Stir in 2 tablespoons of truffle oil and chives.
19. Season with salt and pepper to taste.