Lobster Corn Risotto

Ingredients

• 4 ears of corn
• 1 tablespoon olive oil
• 1 cup of water
• Salt
• black pepper
• 1 gallon + 2 quarts of water
• 1 tablespoon salt
• 2 lobsters, 1 ¼ lbs. each
• 1 onion, chopped
• 1 leek, chopped
• 2 stalks of celery, chopped
• 1 carrot, chopped
• 4 cobs of corn
• 1 bay leaf
• 3 sprigs of fresh thyme
• 1/2 bunch fresh parsley
• 1 bunch chives
• 2 cups Extra Virgin Olive Oil
• 1 tablespoon extra virgin olive oil
• 1 small Spanish onion (small diced)
• 2 cups risotto rice (Arborio, Carnaroli or Vialone Nano)
• 1 cup white wine
• 5 cups lobster corn stock
• 1 cup grilled corn puree
• 1 cup grilled corn kernels
• 2 tablespoons red chili peppers, minced
• 1/4 cup mascarpone cheese
• 2 tablespoons chives, chopped
• 1/2 lbs. reserved lobster meat, chopped