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Lobster risotto

Erin Berdan
  • 55 minutes
  • Serves 2

INGREDIENTS

2

lobsters, whole

1/2 lb

Asparagus

2

Bay leaves

1 tbsp

Chives of scallions

1 clove

Garlic

1

Yellow onion, large

1 cup

Arborio or carnaroli rice

1/2 tsp

Peppercorns, black

3 tbsp

Olive oil, extra virgin

1 tbsp

Olive oil, Extra virgin

2 tbsp

Butter, unsalted

1/2 cup

Parmesan cheese