Lobster & leek risotto

[bif]

http://cookingwiththemark.blogspot.com
Ingredients
2-3 frozen lobster tails
2 c reduced sodium chicken broth and 2 c water
1 leek, chopped
1/2 c dry white wine or dry vermouth
2 c chopped baby spinach

Directions
Steam lobster for five minutes. Let cool and remove meat and chop it finely. In a medium sauce pan, bring broth and water to a boil. Reduce to simmer and cook lobster shells for 10 minutes. Remove shells and keep broth warm. In another saucepan, sauté leeks in olive oil until translucent. Add Arborio rice and cook for roughly 10 minutes until rice turns a light khaki color. Add wine and let it cook off. Then over low heat, add broth one cup at a time, stirring constantly until all the broth has been absorbed--this will take about 25 minutes. Stir in spinach and add lobster just before serving.

[opiate69]

1. Sounds yummy..

I would think one could also substitute any shellfish of their choice, if lobster wasn't available or affordable.

[bif]

3. Shrimp would work okay

But there's nothing quite like the rich flavor of lobster!

[laundry_queen]

2. That sounds amazing. mmm. I'll have to try it. nt