Lobster, Basil and Shallot Risotto Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			8 cups water 1/2 onion, cut into large pieces 2 bay leaves 4 fresh parsley sprigs 1 lobster tail (1/2 lb) 8 tablespoons unsalted butter 4 shallots, finely chopped 2 cups (14 oz) Arborio Rice 1/2 cup dry white wine 1 cup finely chopped basil 1 1/2 tablespoons fresh lemon juice
			In a large dutch oven over high heat, combine the water, onion, bay leaves and parsley and bring to a boil. Add the lobster tail, cover, reduce the heat to medium and simmer for 12 minutes. Rinse the lobster tail under cold water. Using a heavy knife, split it down the center. Remove the meat and cube. Return the shells and juices to the cooking liquid and boil to reduce to 5 1/2 cups, about 10 minutes. Strain the cooking liquid into a small saucepan over high heat and bring to a simmer. Reduce the heat to low and keep the liquid hot. In a heavy large saucepan over medium heat, melt 3 tablespoons of the butter and saute the shallots, stirring frequently, until they are translucent, about 5 minutes. To the shallots, add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes. Add 3/4 cup of the cooking liquid, adjust the heat to simmer, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center. and the mixture is creamy, about 10 minutes. Add the lobster meat, basil, lemon juice and remaining 5 tablespoons butter. Stir to mix well.