Ingredients:

2 oz Olive Oil
1 tsp. Chopped Garlic
4 oz Lobster Meat
1 cup Vialone Nano or Arborio Rice
1 cup Peeled Plum Tomatoes, passed through a food mill
2 oz Sliced blanched Asparagus
4 cups Lobster Stock
1 TBS. Chopped parsley
2 tsp. Marscapone Cheese
To taste Salt & Pepper
Shot Brandy
Half stick Butter

Method of Preparation:

Heat Olive Oil in a Sautee pan.
Add the garlic & lobster meat and sauté.
Add rice.
Flamed with Brandy, add peeled plum tomatoes & asparagus.
Add the stock a little at a time, stirring and making sure the liquid is absorbed before adding more stock.
Add Salt and pepper to taste
Cook for about 16-18 minuets, remove from fire and add the butter and the marscapone cheese and parsley.

Gustav Mauler
Certified Master Chef