Lobster Risotto

3 lobster tails

5-6 cups seafood stock

1 large shallot, minced

3 cloves garlic, minced

1/2 tsp crushed red pepper

1 cup arborio rice

2 tbsp tomato paste

1 cup dry white wine

2 tbsp butter

1/4 cup crème fraiche

1 tbsp chopped fresh tarragon

Juice of 1/2 lemon

Chives for garnish

1. Steam lobster tails, remove meat, and chop into bite size pieces, reserving some to top each serving of risotto. Add lobster shells to stock in a large pot. Bring to a boil and reduce to a simmer. Keep warm while assembling risotto base.
2. In a sauté pan heat 2 tbsp olive oil over medium heat. Add shallot, season with salt, and cook for 2-3 minutes until softened.
3. Add another drizzle of olive oil to the pan and stir in garlic and red pepper. Cook for 2 minutes, until garlic is fragrant.
4. Add rice and toast for about 3 minutes until the grains of rice start to turn translucent around the edges.
5. Add tomato paste, season with salt, and mix well to coat the rice and cook for 3-4 minutes.
6. Deglaze with the white wine and stir continuously until wine is fully absorbed.
7. Slowly add stock 1 ladle full at a time, stirring constantly and allowing the liquid to absorb fully before adding more.
8. Cook until rice is al dente, roughly 30 minutes.
9. Stir in butter, tarragon, crème fraiche, and lemon, and lobster meat. Taste for seasoning and add salt as needed.
10. Top each serving with a few pieces of reserved lobster meat and chives.