1 pre-cooked whole lobster using the claws and tail
8 shrimp, peeled and deveined
6 large scallops
all seafood should be pre-cooked and diced into chunks
1½ quart of seafood stock, either store bought or make your own by simmering water with shrimp and lobster shells, onions, celery, peppercorns and a little thyme, then straining twice.
1 cup arborio rice
2 large shallots
¾ cup of Prosecco or white wine
1 cup of canned or fresh diced tomatoes, drained of wet liquid
olive oil and butter
Cook the shrimp and scallops on a foil lined sheet pan, drizzle seafood with some garlic infused olive oil and a small handful of chopped parsley, roast at 425 degrees until pink and translucent, maybe 10 minutes, let it rest.
Break down your whole lobster tail, removing the shell from the claws so they stay in tact, remove the shell from the tail and cut into chunks, place all the lobster meat into the juices of the cooked shrimp and scallops on the sheet pan.
Place a knob of butter and a good drizzle of olive oil into the bottom of the risotto pot.
Add shallots and cook until they soften.
Add rice, stirring until coated and hot.
Deglaze with the Prosecco or white wine.
When liquid is absorbed then start adding your simmering warm seafood stock, one ladle at a time, stirring until it gets absorbed, then add another ladle full.
Keep flame on medium heat and continue adding warm stock and stirring until absorbed and rice reaches a tender and slightly al dente bite, you’ll know when it’s ready.
Turn off heat, add another knob of butter, a little olive oil, the drained chopped tomatoes and parsley, then stir to incorporate and finally add in your chopped seafood.
Put the lid on and let it rest for 1 minute.
When plating top each plate with one claw, garnish with more parsley