(Serves 4 – 6 people)

1 lb. lobster meat (½ chopped and ½ larger pieces)

1 liter lobster stock

3 cups Arborio rice

½ cup olive oil

4 chopped garlic cloves

2 tbsp. chopped parsley (Italian)

1 large pinch saffron

Salt and pepper

1 cup white wine (dry)

1½ cups chopped peeled tomatoes (cooked)

1 chopped onion (medium sized)

In heavy pot, heat oil and add onions and garlic.  Cook for a few minutes and add chopped lobster, saffron and wine.  Bring to a boil.  Turn heat to medium and start adding the lobster stock (obtained by boiling lobster shells in water and a little celery and onion strained and kept hot on the side).  At same time, add rice and cook till al dente stirring and adding stock.  Add salt, pepper and cooked tomatoes.   Stirring a little more, add the chunks of lobster.  Serve it at once sprinkling parsley.

Recipe created by Chef Paulo Telese
of Elisa's Restaurant
2754 North Jerusalem Road
North Bellmore, NY 11710
516-679-4805
www.ElisasRestaurant.com