Lobster Risotto - Clearwater

Ingredients

• 1/2 lb 227 g Clearwater Lobster Claw and Knuckle Meat
• 1/2 cup 125 g Butter, Unsalted
• 1 whole 45 g Shallot, Minced
• 1 cup 227 g Arborio Rice
• 1 cup 250 g Dry white wine
• 1 cup 250 g Fish Stock, alternatively Chicken Stock or Water
• 2 cups 500 g Water
• 1 tbsp 15 g Parmesan, Grated
• 1 tbsp 15 g Lemon Juice
• To taste Lemon Zest
• 1/2 cup 125 g Heavy Cream (35%)
• 3 tbsp 45 g Asparagus, Diced
• 1 tbsp 15 g Butter, Unsalted
• To taste Salt
• To taste Black Pepper, Ground
• Garnish Chives
• 1/8 whole Lemon Wedge
• To taste Lobster Oil