ANNE BURRELL WEDDING RECIPES

Steps:

• For the court-bouillon, prepare a large pot of boiling water (about 8 quarts)
• Add the lemon halves, garlic, thyme, coriander seeds, bay leaves, salt and wine
• Bring back to a boil, then add the lobsters and cook until bright red, 10 minutes
• Remove the lobsters from the water and set aside to cool
• When cool enough to handle, remove the tail, claw and knuckle meat and reserve the shells and bodies
• Keep 2 pieces of claw meat whole and reserve
• Slice 1 tail lengthwise into 4 pieces and reserve
• Dice the remaining tail into large chunks, along with the remaining claw meat and knuckle meat
• Set aside
• For the risotto: Warm the chicken stock in a saucepan over medium-low heat
• Add the reserved lobster shells and bodies to the stock
• Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat
• Add the onion, season with kosher salt and a pinch of crushed red pepper flakes and saute until the onions are translucent, 5 minutes
• Add the rice and stir to coat with the olive oil and onion
• Toast the rice, stirring frequently, for 2 to 3 minutes
• Add the wine, tomatoes and a pinch of salt and stir frequently until the liquid has completely absorbed
• Begin to add the hot stock, two ladlefuls at a time
• Stir frequently until the stock has absorbed into the rice
• Add the saffron
• Repeat adding the stock two more times until the rice is tender, but still has some bite to it
• (There may be leftover stock
• )  Add the zucchini, diced lobster meat, butter, Parmigiano and parsley
• Stir vigorously to combine
• Season with kosher salt to taste
• To plate, scoop generous portions of risotto into 4 bowls
• Halve the reserved pieces of claw meat crosswise to make 4 pieces
• Garnish each portion with a piece of lobster claw and tail