Easy Lobster Risotto

Prepare the Aromatics: Coarsely chop one onion. Finely chop the remaining half onion. (5 minutes)

Infuse the Broth: In a large pot, bring 3 quarts of water to a boil. Add the coarsely chopped onion, carrot, and bay leaf to create a flavorful broth. (5 minutes)

Blanch the Lobsters: Prepare an ice bath. Plunge the live lobsters into the boiling water and cook for 2 minutes. Immediately transfer them to the ice bath for 1 minute to stop the cooking process. Drain and set aside, reserving the lobster cooking liquid, and keeping it warm over low heat. (10 minutes)

Sauté the Base: In a deep, 10- to 12-inch skillet, combine the olive oil, finely chopped onion, and tomato paste. Cook over medium heat until the onion is softened but not browned, about 8 to 10 minutes. (10 minutes)

Toast the Rice: Add the Arborio rice to the skillet and stir continuously with a wooden spoon until the grains are toasted and opaque, approximately 3 to 4 minutes. (4 minutes)

Deglaze and Simmer: Pour in the dry white wine and allow it to be absorbed, then begin adding the warm lobster cooking liquid, one 4- to 6-ounce ladleful at a time. Stir constantly, ensuring each ladleful is fully absorbed before adding the next. Continue this process for about 15 minutes, until the rice is cooked but still has a slight bite. (15 minutes)

Incorporate the Lobster: Meanwhile, carefully remove the lobster meat from the shells, keeping the claws whole for presentation. Chop the tail meat into 1-inch pieces. Gently fold the lobster meat into the risotto and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes. Season with salt and pepper to taste. (10 minutes)

Finish and Serve: Remove the skillet from the heat. Stir in the finely chopped Italian parsley and unsalted butter, mixing vigorously to create a rich and emulsified sauce. Serve the lobster risotto immediately, garnishing with the whole lobster claws for an elegant touch. (5 minutes)