In a medium saucepan bring to a simmer the following for at least 15 minutes:
3 cups water.
750 gm charred lobster or crayfish shells.
1 cup white wine.
1 medium chopped onion.
1 sliced carrot.
1 rib sliced celery.
1 chopped tomato or 200 gm can tomatoes.
1 bay leaf.
Salt and pepper to taste.
Strain out the solids.
For the risotto fry in a medium saucepan the following until starting to brown:
1 to 4 tablespoon minced shallot.
Add the following and simmer until almost cooked:
3 cups lobster stock.
1.5 cups Arborio rice
¼ cup white wine.
Zest of one lemon.
A teabag of herbs.
2 cloves minced garlic.
When almost cook add ‘some’ of the following and after a minute turn off and leave to heat through for five more minutes:
Raw or cooked meat of two lobster or one crayfish.
½ cup of stock to refresh.
2 tablespoon butter.
2 tablespoon mascarpone or 4 tablespoon cream cheese.
2 tablespoon chopped chives.
2 tablespoon chopped parsley.
Serve with shave parmigiano cheese and dry salsa.
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