2 1¼ lb. Maine lobsters, steamed, split, shells removed, tails split,
and meat portioned into desired sizes
½ cup unsalted butter
1 cup onions, chopped fine
1 cup chardonnay
1 cup roasted red peppers (4), puréed
1-2 cups hot chicken stock
½ cup arborio rice
½ cup pecorino Romano, freshly grated

Sauce

½ cup hot chicken stock
¼ cup extra virgin olive oil
½ cup pecorino Romano, freshly grated
¼ cup unsalted butter
Kosher salt and fresh-cracked black pepper to taste

Method

Set a heavy nonreactive saucepan over medium-high heat. Sauté onions in ¼ cup butter until tender. Add wine, puréed roasted peppers, and rice. Stir well and add the hot stock in stages as it becomes absorbed. When rice is tender and stock is absorbed, finish with ¼ cup cold butter and Romano cheese.

To make sauce, pour hot chicken stock into a blender, set on low speed, and slowly drizzle in the olive oil. Then add ¼ cup cold butter, cheese, salt, and cracked pepper. Emulsify until white and creamy.

To warm the cooked lobster, place in a saucepan with ¼ cup water and add the lobster meat. Warm over low heat for 2 minutes. Divide lobster over portioned mounds of risotto. Spoon a little of the sauce around the risotto. Garnish with more shaved cheese and a fresh herb sprig.