Risotto with Fresh Maine Lobster, Asparagus and Porcini Mushrooms

INGREDIENTS:

DIRECTIONS:

Combine water and wine, bring to a boil and remove from heat.  Place 2 ounces of butter in sauce pan over medium-high heat until it melts.  Add shallots and garlic, sauté until translucent.  Add Arborio and sauté for 2-3 minutes, stirring constantly.  Add ¼ of the wine mixture and continue stirring until the liquid has been absorbed.  Continue this process 2 more times and reserve the remaining ¼ of the liquid.  In a separate sauce pan also over medium-high heat, add the porcini and the remaining liquid.  Add asparagus and simmer for 1 minute then add the partially cooked Arborio and stir to combine.  Add tomatoes, diced Maine Lobster, grana, herbs, and remaining butter and stir until creamy.  Add salt and pepper to taste.  Reserve remaining Maine Lobster meat for the final presentation.

Off center place a mold and fill with ¼ of the risotto then remove the mold.  With squirt tube place 2 ounces of the coulis beside the risotto on the plate and make a design (design may vary).  Arrange hot Maine Lobster claws and medallions (heat in water) on top of risotto.  Place 2 crostini crossing each other on the edge of the plate.  Sprinkle over all with roe and parsley.

NUTRITIONAL:

Per serving:

calories 1,103.1                               

cholesterol 451  milligrams

protein 101.9  grams                       

sodium  3,677  milligrams

total fat 25.5  grams                        

dietary fiber 12.3  grams

carbohydrate 0.2  grams                           

calcium 353  milligrams

Nutritional information provided by MasterCook II, 1995.  Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.

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