Curry Lobster Risotto

Directions

Heat peanut oil and sauté shallots, onions, carrot, celery, ginger, garlic, curry powder and rice until vegetables are soft.

Add tomatoes and half of the stock.

Bring to a boil.

Lower heat to a simmer, uncovered, stirring occasionally.

Reduce until stock is almost gone.

Add remaining stock and repeat process until rice is al dente and stock has evaporated.

Add remaining ingredients.

Mix well over high heat.

Season with salt, to taste, and add the lobster meat.

Stir and serve immediately.