- 1 CUP RISOTTO RICE
- 1 LB LOBSTER MEAT
- 2 TBSP BUTTER
- SEAFOOD STOCK (1 QUART AS NEEDED)
- 1 SHALLOT
- SAFFRON
- 1 TBSP FINELY DICED CHIVES
- 1 TBSP FINELY CHOPPED PARSLEY
- 1/2 CUP GRATED PARMESAN
- SALT & PEPPER
In a large skillet, melt butter and toast the rice. Once it starts to brown add small diced shallots and the first cup of fish stock.
Continue to stir until the stock is absorbed by the rice. You will need to add one cup at a time until the rice is aldente and creamy.
With the last cup of stock add a small pinch of saffron and the lobster meat.
Stir in 2 heaping scoops of marine collagen.
Remove from the heat and stir in parmesan cheese, salt and pepper to taste and fine diced chives and parsley to add a bit of color to the recipe.
