Here’s a recipe for Lobster Risotto with Truffle Butter and Pea Shoots, serving 4:

Lobster Risotto:

• 2 lobster tails (about 6-8 ounces each), shell removed and diced
• 1 cup Arborio rice
• 4 cups seafood or vegetable broth
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

1. In a saucepan, bring the seafood or vegetable broth to a simmer over low heat.
2. In a separate large skillet, heat the olive oil over medium heat. Add the chopped shallot and minced garlic, and sauté until softened, about 2-3 minutes.
3. Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring constantly, until the rice is lightly golden.
4. Deglaze the skillet with the white wine, stirring constantly until the wine is absorbed.
5. Begin adding the warm broth to the skillet, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
6. In the last 5 minutes of cooking, add the diced lobster tails to the risotto and cook until they are opaque and cooked through.
7. Once the risotto is cooked, remove from heat and stir in the unsalted butter and grated Parmesan cheese. Season with salt and pepper to taste.

Truffle Butter:

• 4 tablespoons truffle butter

1. In a small saucepan, melt the truffle butter over low heat until liquid.

Pea Shoots:

• 1 cup pea shoots

Serving:

• Divide the lobster risotto among serving plates.
• Drizzle the melted truffle butter over each serving of risotto.
• Garnish with fresh pea shoots on top.
• Optionally, sprinkle additional grated Parmesan cheese over the risotto.

Enjoy this luxurious dish of Lobster Risotto with Truffle Butter and Pea Shoots!