Ingredients
The following ingredients have 4 Servings
- 6 cups water ((or use 5 cups water/1 cup white wine))
- 1 1/2 lbs (24 oz) lobster shells ((I used 3, 8 oz lobster tails))
- 1 medium onion ((peeled and rough chopped))
- 1 carrot ((sliced))
- 1 rib celery ((sliced))
- 1 tomato ((chopped, or use an 8 oz can crushed or diced tomatoes))
- 1 bay leaf
- each, salt & pepper ((to taste))
- 1 Tbsp olive oil ((extra virgin))
- 1 Tbsp shallots ((or white onion - minced))
- 2 cloves garlic ((minced))
- 1 1/2 cups Arborio rice
- 1/4 cup white wine ((dry white wine - we used more, closer to 1/3 c))
- 4 cups lobster stock
- diced lobster meat ((reserved from lobster stock))
- 2 Tbsp butter ((more, as needed))
- 2 Tbsp mascarpone cheese ((I used 4 tablespoons of cream cheese))
- zest of 1 whole lemon
- salt & pepper ((to taste))
- 2 Tbsp chives ((fresh, chopped))
- parmigiano cheese ((shaved))
