Ingredients:

Stock:
1 Stalk Lemongrass
1 Tbsp Chopped Garlic
1 Tbsp Olive Oil
1/2 Cup Japanses Sake
1 Liter Parkway Caesar Mix (can be substituted for vegetable or chicken stock)
1/2 Cup Winged Buffalo Hot Sauce

Risotto:
1 Whole Lobster
1 1/2 Cup Arbori Rice
1/2 Cup Halved heirloom Grape Tomatoes
1 Tbsp Chopped Green Onion
1/4 Heavy Cream
1 Tbsp Butter
1 Lemon
Salt & Pepper to Taste
Parmesan Cheese to Garnish

Pea Puree:
2 Tbsp Bonito Flakes
1 Sheet Dried Kelp
1 Cup Jampanese Mirin
1 Cup Organic Frozen Peas
3 Cups Water
Salt & Pepper to Taste

Directions:

Step 1: Remove lobster meat from shells and cut into bite-sized pieces. Keep the claws intact and put leftovershells to the side.

Step 2: In a large saucepan on medium heat, sauté the leftover lobster shells, lemongrass and garlic with olive oil. Sweat and stir for 5 minutes to draw out flavour.

Step 3: Add sake, Parkway Caesar Mix and Winged Buffalo Hot Sauce and let simmer for 15 minutes.

Step 4: In a medium saucepan, combine all pea puree ingredients and bring to a low simmer on medium-low heat. After allowing to simmer for 20 minutes, remove from heat and puree with an immersion blender. Add salt and pepper.

Step 5: Strain off all stock ingredients and save only the liquid.

Step 6: In a large frying pan, heat butter and rice on medium heat and stir slowly for 3 minutes, slowly adding the stock mixture as needed to cook the rice. Once the rice is al dente turn heat to low.

Step 7: Add the lobster meat, tomatoes and green onion before stirring in heavy cream and salt and pepper. Remove from heat.

Step 8: Plate and garnish with parmesan, pea puree, a squeeze of lemon and parmesan.

Step 7: Add the lobster meat, tomatoes and green onion before stirring in heavy cream and salt and pepper. Remove from heat.

Step 8: Plate and garnish with parmesan, pea puree and a squeeze of lemon