Lobster Risotto | Cruise Scoop

Ingredients

• 2 lobsters (about 1.5 pounds each)
• 1 T. olive oil
• 1 clove garlic, minced
• 1 T. butter
• Salt and pepper to taste
• 1½ cups Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cups dry white wine
• 5 cups lobster or seafood stock, kept warm
• ½ cup grated Parmesan cheese
• 2 T. butter
• 2 T. olive oil
• ¼ cup chopped fresh parsley
• Lemon zest (optional)