Time saving hint … shop for a lobster at a grocery store that will steam one as you shop. Saves lots of preparation time and there will be one less pot to clean.
3 cups chicken broth
3 tablespoons olive oil
1/2 cup finely chopped yellow onion
pinch of red pepper flakes
1 cup Arborio rice
1/4 cup rich white wine
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
pinch of saffron threads
1/2 pound lobster tail meat, coarsely chopped
1/2 cup peeled, seeded and finely chopped tomato
2 tablespoons unsalted butter
Pour the broth into a small saucepan, bring to a simmer over medium heat, and adjust the heat to keep the broth at a bare simmer. In a large deep skillet over medium-low heat, warm the oil. Add the onion and red pepper flakes and sauté until the onion is soft, about 3 to 4 minutes. Add the Arborio rice and cook, stirring to coat with the onion mixture, until the grains are opaque, about 2 minutes. Add the wine, lemon zest and juice, and saffron threads. Cook for 2 minutes.
Begin adding the hot broth to the rice 1/2 cup at a time, stirring often and waiting until each addition is almost fully absorbed before adding more. After about 20 minutes, when you have added all but 1/2 cup of the broth, the mixture should look creamy. Taste a grain of rice. It should be cooked through but still slightly firm (not hard) at the center. If it is still too firm, add the remaining broth and continue cooking.
When the rice is ready, stir in the lobster, distributing it evenly, and then stir in the tomato and butter. Let stand covered for 5 minutes before serving to heat through the lobster and tomato.
Spoon the risotto into shallow bowls and serve right away. Makes 4 servings.