Risotto Lobster Asparagus

Ingredients:

• 2 oz. olive oil
• 1 teaspoon chopped garlic
• 4 oz. lobster meat
• 1 cup vialone nano or arborio rice
• 1 cup peeled plum tomatoes, passed through a food mill
• 2 oz. sliced blanched asparagus
• 4 cups lobster stock
• 1 tbsp. chopped parsley
• 2 teaspoon marscapone cheese
• Salt and pepper to taste
• 1 shot brandy
• Half stick of butter

Method of Preparation:

Heat olive oil in a sauté pan. Add garlic and lobster meat, sauté. Add rice.

Flamed with brandy, add peeled plum tomatoes and asparagus. Add the stock a little at a time, stirring and making sure the liquid is absorbed before adding more. Add salt and peper to taste. Cook for about 16-18 minutes. Remove from fire and add butter, marscapone cheese and parsley.

Gustav Mauler — Certified Master Chef