This was Valentine’s Day dinner. It was both Ash Wednesday and Valentine’s Day, so to satisfy both, lobster is on the menu. Now, risotto is a great flavor delivery vehicle. The next items needed are onion, tarragon, parsley, two kinds of lobster, and lobster stock. Oh, don’t forget the dairy, butter, and parmesan cheese. I hope you like it. 

1 yellow onion, diced
1 1/4 cup aboral rice
4 cloves garlic, minced
2 stalks celery, chopped
8 ounces white wine
2 8-ounce lobster tails
1 12-ounce package logastino
24 ounces butter, divided
4 ounces olive oil
2 8-ounce bottles of lobster juice
32 ounces vegetable stock
1 teaspoon salt
1 teaspoon Old Bay Seasoning
1/2 teaspoon tarragon
1 tablespoon parsley

In a sauce pan add vegetable stock and lobster juice. Cook until warm on low.

In a large skillet on medium heat, add 4 ounces butter and 4 ounces olive oil. When butter is melted, add onion and celery; cook for 5 minutes.

Add garlic and cook for 2 minutes.

Add rice and stir until rice is coated.

Add 8 ounces of white wine and cook for 3 minutes.

Melt 16 ounces butter in sauce pan on medium low. Remove lobster from shell and add to butter. Cook until lobster turns white, about 8 minutes. Remove and place on ice.

Add 8 ounces of stock to rice mixture. Stir until liquid has almost evaporated. Add 8 ounces more stock every time liquid gets low. Stir occasionally.

When rice is al dente, add parmesan, tarragon, parsley, and Old Bay. Stir.

Add lagostino meat and lobster tail and cook until warm.

Serve with crusty bread.