6 tablespoons unsalted butter
1 clove garlic finely chopped
½ cup Spanish onion finely chopped
1 cup Carnaroli rice
½ teaspoon thyme leaves
4 ounces lobster meat large dice
1 cup dry white wine
1½ cups lobster stock
½ cup Parmesan
2 tablespoon chives finely diced
15 Caviar Powder®
For the Lobster Risotto:
In a heavy, medium-sized sauté pan melt 2 tablespoons butter over medium heat; add garlic and onions and sweat until translucent. Add rice and thyme leaves. Cook 5 minutes, stirring every 2 minutes with a wooden spoon. Add 2 ounces lobster meat and white wine, and cook until wine has evaporated. Turn heat down to low and begin to add the stock a little at a time. Stir continuously as you add the stock, until all the liquid is absorbed. Add remaining lobster meat and 4 tablespoons butter, stir for 1 minute, and add Parmesan cheese. Season with salt and pepper, and stir for 2 more minutes to incorporate all the ingredients.
To Assemble and Serve:
Spoon risotto into 5 warm plates. Garnish with chopped chives and Caviar Powder®.