I combined the creaminess of risotto with the classic Italian Christmas Eve dish, feast of the 7 fishes. I used lobster juice, lobster, squid, octopus, scallops, clams, mussels, and shrimp to meet all requirements. (Technically that’s eight, but that Detroit math thing again.) Some of the seafood was frozen which doesn’t matter in this dish application; it will work fine. I also added shallots, some jalapeño for some heat, parmesan cheese for creaminess, and some spices to bring everything together. I hope you like it.

2 shallots
4 tablespoons butter
4 tablespoons olive oil
2 cups arboreal rice
4 cups vegetable stock
2 cups lobster stock
1 cup white wine
2 cups puréed tomatoes
2 jalapeño peppers
1/4 cup bay scallops, thawed
1/4 cup peeled, deveined shrimp, thawed
2 5-ounce lobster tails, thawed
1/4 pound clam meat, thawed
1/4 pound mussel meat, thawed
1/4 pound calamari, thawed
1/4 pound octopus, thawed
1 cup parmesan, grated
1 teaspoon black pepper (more to taste)
1 teaspoon Old Bay seasoning (more to taste)
1 teaspoon parsley

In a large stock pot add vegetable stock and lobster stock. Add two cups of puréed tomato and cook on medium low.

In a large skillet on medium heat add butter, cooking oil, and shallots; cook until translucent.

Add wine to deglaze the pan.

Add rice and stir to coat all the grains.

Add diced jalapeño peppers.

Add 2 cups of stock and stir; cook stirring until liquid is mostly absorbed. Then add 1 cup stock and continue to stir.

Chop lobsters in half and add into stock pot for 5 minutes until shells turn red. Remove and set aside.

Continue to add stock as rice absorbs liquid; test rice periodically to check for tenderness (you are looking for al dente). You should have added 5 cups of liquid and I hope you have been stirring. Add parmesan cheese and stir. 

Add seafood except lobster and stir. The rice should almost be done. Add lobster.

Add seasoning and stir.

Check seafood for doneness.

Taste for seasoning and adjust.

Serve with bread.