Lobster Risotto with Herb-rubbed Beef Tenderloin

Ingredients

• 1 cup arborio rice 
• 4 servings herb-rubbed beef tenderloin 
• 0.1 teaspoon pepper black freshly ground
• 3.5 cups chicken broth 
• 0.5 cup cooking wine dry white
• 2 teaspoons thyme leaves fresh chopped
• 1 tablespoon juice of lemon fresh
• 1.5 pound live lobster 
• 0.5 cup parmesan cheese freshly grated
• 0.5 cup shallots diced
• 4 tablespoons butter unsalted

Equipment

• sauce pan
• pot

Directions

1. Bring a large pot of salted water to a boil. Plunge lobster, headfirst, into boiling water. Cover pot; cook lobster 15 to 20 minutes.
2. Drain and cool.
3. Remove meat from claws and tail, coarsely chop, and set aside.
4. Bring broth just to a simmer in a medium saucepan. Keep warm over low heat.
5. Heat butter in a large saucepan over medium heat.
6. Add shallots; cook 5 minutes or until slightly tender, stirring occasionally. Stir in rice, and cook 2 minutes, stirring constantly.
7. Add wine; cook until liquid is nearly absorbed, stirring constantly.
8. Add 1/2 cup warm broth, stirring constantly, until broth is nearly absorbed. Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total). Stir in lobster; cook, stirring constantly, just until thoroughly heated. Stir in Parmesan and next 3 ingredients.
9. Serve immediately with Herb-rubbed Beef Tenderloin.
10. Note: To save time, purchase 6 to 8 ounces precooked lobster meat. Or substitute about 1/2 pound cooked, peeled, and deveined shrimp.