Lobster Risotto

Ingredients

Directions

• In a sauce pan over medium heat gently sauté ; shallots and fennel seeds in 50g butter. Add 50g more butter and rice and continue to sauté; for 1 minute. Add wine and cook while stirring until wine is absorbed. Add water and continuing cooking and stirring gently. Add additional water or stock and cook until almost all absorbed. Add cream a bit at a time and cook until rice is desired consistency. Add lobster meat with a pinch of lemon zest. Cover and rest 3-4 minutes. Stir in herbs, with a splash of lemon juice and 50g more butter.
• Adjust seasoning and serve.