Lobster Risotto

  • Kulinaire Posted: 02/11/12
    Worthy of a Special Occasion

    I really enjoyed this recipe. Easy to prepare and quite delicious. I bought a couple of small lobster tails still in the shell, steamed them, shelled them, and put the shells and steaming water (about 1 cup) into 4 cups of veggie broth (instead of 5 cups) to simmer. It added just a bit more lobster flavor. In the end, I only had about 1 cup of cooked lobster for my risotto, but the final product was so good that I didn't miss it.

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