Instructions

1. 1

   In a small saucepan, keep the broth heated; if you have used fresh lobster, incorporate the shells into the broth for added depth of flavor.

2. 2

   In a large pot or Dutch oven, warm the olive oil over medium heat. Introduce the shallot and garlic, sautéing until soft and fragrant, approximately 3 to 4 minutes. Stir in the rice along with a pinch of salt, ensuring the grains are well coated.

3. 3

   Allow the rice to cook until the grains appear translucent, which should take about 2 minutes. Mix in the tomato paste and continue cooking until it deepens in color to a rich red, around 4 to 5 minutes. Pour in the sherry wine, cooking until it is fully absorbed. Follow with the addition of cherry tomatoes.

4. 4

   Pour in a ladle of warm broth, ensuring it covers the rice, and let it simmer on medium-low heat until absorbed, stirring the mixture well.

5. 5

   Gradually add the broth, one cup at a time, stirring as it gets absorbed until the rice reaches an al dente texture. Incorporate the lobster during the last 5 to 8 minutes of cooking. This entire process should take roughly 20 to 25 minutes from the first addition of liquid, with the final risotto remaining creamy and slightly loose, not watery.

6. 6

   Fold in the chives and grated cheese, then serve immediately.

Nutrition Information

Notes & Tips

• Already cooked lobster meat does not need to cook the full 5-8 minutes and can be added in the final 1-2 instead just to warm through.