Lobster Risotto with Shiitake Mushrooms and Lemongrass Ginger Sauce

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1 cup Heavy Cream

1 tsp Ginger, freshly chopped

2 tsps Lemongrass, freshly chopped

1/4 cup Olive Oil

2 cups Lobster Meat, cooked and diced

12 Shiitake Mushrooms, quartered

2 tsps Italian Flat Leaf Parsley, chopped

1 Onion, diced

2 cups Arborio Rice

7 cups Chicken Stock

 Salt and Pepper, to taste

1 cup Parmesan cheese, grated

2 sprigs Parsley

1. In a small saucepan over medium heat, simmer the heavy cream, ginger and lemongrass for 5 minutes

2. Strain through a fine sieve into a small bowl and reserve

3. In a medium sauté pan over medium heat, add two tablespoons of olive oil

4. Add the lobster meat and shiitakes and brown slightly

5. Stir in the parsley and remove from heat

6. Heat the remaining olive oil in a deep stainless steel saucepan

7. Add the onion and cook over medium heat until it is translucent

8. Add the rice and stir continuously for two minutes

9. Add half of the chicken stock and cook while continuously stirring with a wooden spoon

10. When the stock is absorbed, add the chicken stock one cup at a time, while stirring until all of the stock has been absorbed

11. The risotto is done when all of the liquid has been absorbed and the rice is cooked but slightly firm

12. Add the cream mixture and the lobster mixture and cook for five minutes while stirring

13. If needed, add a small amount of stock or water to finish the rice

14. Season with salt and pepper

15. Serve on a large platter with sprigs of Italian flat leaf parsley and freshly grated parmesan cheese