Butter Poached Lobster with Creamy Meyer Lemon Risotto
Over Christmas break, I was inspired to make something new and different. After eating some of the Charlie Palmer lobster risotto, I thought how hard can it be to make? We picked up some lobster tails at Costco and I decided not to copy Charlie Palmer's risotto. Instead, I went in my own direction. Don't be intimidated by the lobster or the fact that this is risotto. Yes, risotto can be "difficult" but just keep tasting until it's done. By the way, doesn't it look great? Ingredients For the stock: tail shells from 6 lobsters 1 roma tomato 1/2 medium yellow onion, roughly chopped 1 carrot, roughly chopped 1 rib of celery, roughly chopped cool water to cover, about 3 quarts For the risotto: 1 shallot, finely minced 1 Tablespoon EVOO 1 Tablespoon salted butter 2 cups arborio rice 3/4 cup white wine, I used sauvignon blanc 3 1/2 cups lobster stock juice and zest from 1 Meyer lemon 1/4 cup half & half 1 sprig tarragon 1 handful ch