Gordon Ramsay Hell's Kitchen Lobster Risotto Recipe

water ((or use 3 cups water/1 cup white wine))

lbs (24 oz) lobster shells ((we used 3, 8 oz lobster tails))

medium onion ((peeled and rough chopped))

carrot ((sliced))

rib celery ((sliced))

tomato ((chopped, or use an 8 oz can crushed or diced tomatoes))

bay leaf

each, salt & pepper ((to taste))

olive oil ((extra virgin))

shallots ((or white onion - minced))

garlic ((minced))

Arborio rice

white wine ((dry white wine - we used more, closer to 1/3 c))

lobster stock ((quick lobster stock instructions are above, or visit our 'How To Make Lobster Stock' page - may use up to 4 cups))

diced lobster meat ((reserved from lobster stock))

butter ((more, as needed))

mascarpone cheese ((we used 4 Tbsp of cream cheese))

zest of 1 whole lemon

salt & pepper ((to taste))

chives ((fresh, chopped))

parmigiano cheese ((shaved))