Lobster Risotto

Ingredients

• 2 small lobsters (fresh or frozen)
• 200 g grated Parmesan cheese
• 200 g arborio rice
• 6 spears of green asparagus
• 6 spears of white asparagus
• butter
• Salt
• ground pepper
• 2 tbsp olive oil
• Lemon juice
• 500 ml vegetable broth

Instructions

1. 1.

   Sprinkle Parmesan in rectangles on parchment paper and bake at 180°C until crisp. Remove, shape into rounds, and let cool.

2. 2.

   Peel the white asparagus and dice it small. Sauté with rice in olive oil. Add a splash of broth while stirring. Repeat three to four times until the rice is al dente. Stir in one tablespoon of butter.

3. 3.

   Cook lobsters for 4 minutes, then simmer the claws for an additional 2 minutes. Break out the lobster meat; season with salt, pepper, and hot brown butter.

4. 4.

   Peel green asparagus, cook in boiling salted water for about 12 minutes, then toss in hot butter.

5. 5.

   Serve the rice with asparagus, Parmesan garnish, and lobster pieces.