This is a bad-boy I want to try:
TRUFFLED LOBSTER RISOTTO
Lobster and truffle oil give this dish the true stamp of indulgence.
2 8-ounce uncooked lobster tails
3 1/2cups canned low-salt chicken broth
3 tablespoons white or black truffle oil
3/4 cup chopped peeled carrots
1/4 cup chopped shallots
1 cup arborio rice
1/4 cup brandy
1/3 cup whipping cream
1/3 cup chopped fresh chives
Preheat oven to 425°F. Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells. Cut meat into 1/2-inch pieces.
Break shells into large pieces. Place on baking sheet; bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain through fine sieve. Reserve lobster broth; discard shells.
Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauté 2 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth and 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes. Add lobster and cream; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.
Serves 4.
