2 (1½ lbs. each) live lobsters
8 quarts water
½ c. kosher salt
1 lb. chanterelle mushrooms, cleaned and sliced
2 tsp. fresh thyme, chopped
8 c. chicken broth
1 onion, minced
¼ c. butter
2 c. butternut squash, peeled and ½ inch diced
1½ c. Arborio or Carnorali rice
½ c. Chardonnay or other dry white wine
½ c. Parmesan0-Reggiano, finely grated
In a large pot, bring the water and salt to a boil. Place lobsters in the pot. Bring back to a boil and cook for 6 minutes. Transfer from pot to an ice bath and allow to cool. Crack and clean lobster using a nutcracker to assist in the removal of the meat. Dice into ½ inch pieces.
Meanwhile, heat a large skillet over high heat with 2 tablespoons olive oil. Sauté the chanterelle mushrooms until soft, about 4 minutes. Season with pinch of salt, thyme and cook 2-3 minutes more. Reserve. Bring the chicken broth to a simmer in a saucepan. Move to the back of the stove while preparing the risotto. Heat a wide-bottom pan over medium high heat. Add the onions and butter and sauté for 2-3 minutes until the onions are soft and translucent. Add the butternut squash and cook for 2 minutes, stirring occasionally.
Add rice and toss to coat. Add a ladle full of the broth and the wine and stir until the broth is absorbed by the rice. Continue adding broth a ladle at a time and stirring until each addition is absorbed before adding the next ladle.
After the risotto is cooking for 15 minutes, add the chanterelle mushrooms. Risotto is done when rice is still firm but no longer starchy in the center, about 18-20 minutes of cooking time. Stir in the parmesan cheese and lobster meat. Season with salt and pepper and serve.
Enjoy with a glass of Cakebread Cellars Napa Valley Chardonnay.