4 – 1 to 1 Â¼ lb Live Lobsters
2 Tablespoons Olive Oil
1 Small Onion, chopped
Zest of 1 Lemon
5 ounces + 2 ounces Unsalted Butter, chilled in small cubes
1 qt of Lobster Stock made from the Lobster Shells
1 bottle of Sonoma Coast Vineyards Chardonnay
10 ounces Arborio Rice
3 ounces grates Romano Cheese
Salt & Pepper
Pour yourself a glass of Sonoma Coast Vineyards Chardonnay.
Bring a large pot of salted water to a boil.Â Plunge the lobsters into boiling water anc cook for 5-6 minutes.Â The shells will turn bright red.Â Plunge the cooked lobsters in a large bowl of ice water to stop the cooking process.
Separate the claws from the bodies.Â Clean the meat from the shells being careful to keep the claws, knuckles and tail meat intact.
Make a lobster stock using the shells and strain through a fine sieve.
Preheat the oven to 400Â° F.Â Bring the stock to a boil in a deep pot.Â Heat the olive oil in a large pot, add the onion and rice sautÃ©.Â Fill your glass will Sonoma Coast Vineyards to enjoy as stir the risotto.Â Add 1 cup of the Sonoma Coast Vineyards Chardonnay and the lemon zest to the rice and allow it to cook into the rice stirring constantly.Â Begin to ladle in the stock slowly allowing each ladle to be absorbed before adding the next.Â Stir gently as needed.Â When the rice is Â¾ cooked, begin to add 5 ounces of the butter slowly, allowing the rice to absorb it.Â With the additional 2 ounces of butter, place the lobster tail and claw meat in the oven to heat.Â When the rice is cooked, but still nutty, add the lobster meat and allow the rice to thicken to a consistency that will just hold together on the plate.Â Add the Romano cheese and season to taste with salt and pepper.
Rest the rice for two minutes.
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