PREPARATION:

For the risotto:

1. Remove the claws from the body of the lobster, and twist the tail off as well. Tap the claws with a knife in order to break them open. Chop the tail into 1-inch sections. Set aside. Alternatively, if you would prefer to use just the meat in the risotto, separate the knuckles from the claws and drape the claws with the towel. Using a mallet, tap the claws to crack the shells and remove the meat. Repeat with the remaining claw and knuckles. Using kitchen shears, cut the shells from the tails and remove the tail meat (reserve the shells for stock or lobster oil). Dice the tail, claw and knuckle meat into 1?2-inch dice and set aside as you prepare the risotto.
2. Place the lobster stock in a 2 quart saucepan over low heat, and bring to a gentle simmer. Place a second saucepan over medium heat and add the olive oil. Add the onions and shallots and sauté, stirring often, until the onions are softened and lightly caramelized, about 3 minutes. Add the lobster bodies and Arborio rice to the pan and cook, stirring often, until lightly caramelized, 3 to 4 minutes. Next, add the tomato paste, stirring to coat. Deglaze the pan with the white wine, stirring constantly, and when the wine is nearly completely reduced, add about 1 cup of the lobster stock to the rice stirring continuously until the rice absorbs the stock, 4 to 5 minutes. Add another cup of the hot stock to the saucepan and cook, stirring continuously until the stock is again absorbed, another 4 to 5 minutes. Continue this procedure with the remaining stock until the rice is al dente. With the final addition of the stock, if you have not used the shell on lobster meat, add the diced lobster meat and sweet peas and season with the salt and pepper. Once the rice is fully cooked, fold in the parsley, basil and tarragon.
3. To serve, sprinkle the parmesan cheese over the rice, and drizzle about 2 to 3 teaspoons of the Lobster Oil over each serving.

For the lobster stock:

1. Set a 1 gallon stock pot over medium heat and add the lobster shells, onions, celery, carrots and garlic. Cook, stirring occasionally until the shells begin to turn red and the vegetables soften, about 5 minutes. Add the tomato paste and cook, stirring to combine, about 3 minutes. Deglaze with the white wine and when nearly evaporated, add the water to the pot, along with the remaining ingredients. Bring the pot to a boil and reduce to a simmer. Cook for 1 hour, skimming occasionally then remove from the heat and strain through a fine-mesh sieve. Set aside under refrigeration until ready to use or in an airtight container for up to 5 days.

For the lobster oil:

1. In a 1-quart saucepan set over medium-low heat, combine all of the ingredients except the canola oil and cook the lobster shells until bright red in color, about 10 minutes. Add the canola oil, reduce the heat to low and continue to cook for 20 minutes more. When the oil is cooked, remove from the heat and strain througha fine-mesh sieve lined with cheesecloth. Set aside until ready to use, or store in an air-tight container in the refrigerator for up to 2 weeks.

   This recipe was featured on the To Lobster with Love Episode of Emeril Green.