INGREDIENTS: (8 servings)
5 (1-pound) Whole Lobsters, cooked
4 ½ Cups Fish Stock
10 Fresh Thyme sprigs
1 Tbsp Olive Oil
1 ½ cups Rice
1 Cup Dry white wine
½ Cup shredded Fontina cheese
Split the warm lobsters in half lengthwis, remove the tail flesh from the shell, dice it and put aside the lobster cavities. Place the lobster flesh on a dish or in a pan with a tight-fitting lid, pour in a little of the Fish Stock to keep the flesh moisten, and cover to keep warm. Set aside.
Clean the thyme and remove the leaves. Heat the oil to medium temperature in a large saucepan, add the rice, and stir for a couple of minutes. Add the wine, and stir until fully absorbed. Add the hot stock, ½ cup at a time, stirring frequently and allowing each addition to be completely absorbed before adding the next.
Continue until the stock is absorbed and the rice is tender. Once ready, remove the pan from heat and put in the cheese.
To serve, place each lobster half on a serving plate, fill each tail cavity with a large scoop of risotto, sprinkle with the lobster flesh, thyme, and groun black pepper.