Truffled Lobster Risotto

Another day, another risotto recipe. I didn't cook tonight as our dear friends Mark & Jen took us to dinner. But this recipe is the next one in my old notebook so here it is:

• two 8-oz uncooked lobster tails
• 3.5 cups canned low salt chicken broth
• 3 tbsp truffle oil (white or black)
• 3/4 cup carrots, chopped and peeled
• 1/4 cup shallots, chopped
• 1 cup arborio rice
• 1/4 cup brandy
• 1/3 cup heavy cream
• 1/3 cup fresh chives, chopped

Preheat oven to 425.

Cook lobster in a 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 lobster meat into 1/2 inch peices.

Break shells into large pieces. Place on baking sheet; bake 15 minutes.

Blend shells with 1 cup chicken broth in a blender until finely chopped. Strain through a very fine sieve. Reserve lobster broth; discard shells.

Bring 2.5 cups chicken broth to simmer; keep hot.

Heat 1 tbsp truffle oil in heavy large saucepan over medium heat.

Add carrots and shallots; saute 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 cup 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 tbsp truffle oil and chives. Season with salt and pepper.