Lobster and Champagne Risotto
(4 servings)

2 1/4 pound Lobsters, fully cooked

Remove meat and dice
Save shells for soup and stock

1 Large Yellow Onion, minced
3 Tablespoons Butter
1 ½ Cups Aroborio Rice

Saute onion, add rice and risoler for one minute

3 Cups Hot Shellfish Stock (shrimp or fish)
2 Cups Champagne

Slowly add liquid to rice, stirring constantly
Add champagne to above until creamy consistency is reached
Add diced lobster

4 Tablespoons Finely Chopped Chives
2 Tablespoons Finely Chopped Parsley
1 Teaspoon Fresh Lemon Juice
½ Cup Heavy Cream
Fresh Ground Pepper

Add ingredients to the dish

18 Whole Chives

Garnish with one and a half chives per plate