Lobster Risotto

Rice cooked slowly in a deep shellfish bisque until each grain turns silky, then finished with grilled lobster on the shell.

• Italian rice, stirred until creamy.

• Half grilled lobster, sweet and lightly charred.

• Cherian, for a bright finish.

• Lobster bisque, reduced for depth.

The risotto is built the traditional way — rice toasted first, then fed ladle by ladle with lobster stock until it turns loose and glossy, never stiff. The grilled half lobster goes on at the end so the meat stays tender and picks up a little smoke from the char. Contains: shellfish. May contain: fish.