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How to Make Lobster Risotto

Does someone have a lobster risotto recipe that feeds 24 as a side dish?

Of course someone does. Do we have such a recipe? What kind of cooking resource would we be if we did not?

Generally you cut a main dish in half to provide an appropriate amount for a side dish, so you want a main dish recipe that serves 12 (or you can triple a main dish recipe that serves 4, etc.)

This dish requires that you dispatch two live lobsters, and the debate about the best/most humane way to do so rages on. The bravest among us plunge a large chef's knife between its eyes. The Lobster Institute at the University of Maine says that with its primitive, insect-like nervous system and lack of brain, the lobster does not process pain. Nonetheless, if it makes you feel better, the institute says that chilling the lobster in the freezer for 20 minutes or so delays the onset of the twitching that occurs when you plunge a lobster in a pot of boiling water and reduces the twitching to about 20 seconds, which otherwise may last a minute and a half. The twitching, known as the "escape reflex," occurs in lobsters and crayfish (but not crabs), and is an involuntary response to any sudden stimulus, according to the institute.

Traditionally a lobster risotto is served on fancy occasions. It will certainly make any plain occasion a little fancier. Here's our recipe.

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