Heat 3 tablespoons oil in a medium saucepan. Add onion and garlic and cook until soft. Stir in Arborio rice to coat, then add wine and cook until reduced. Add stock, 2 cups at a time, for a total of 4 cups, and cook until al dente. If you run out of stock and need to add more liquid, use water. Add kosher salt and freshly ground black pepper, to taste. Transfer risotto to a sheet pan and cool in the refrigerator, if making ahead of time.
Add 1-ounce olive oil to another saucepan and heat oil until almost smoking. Add shiitake mushrooms and reserved risotto and toss. Add remaining 1/2 cup lobster stock, a little at a time. Then add lobster meat, 2 ounces Asiago cheese, and cold butter and stir gently to incorporate and until heated through. Transfer risotto to the center of a plate.
Meanwhile, in a separate saute pan, heat 1 1/2 tablespoons olive oil until almost smoking. Season scallops with 1 teaspoon each kosher salt and pepper. Sear scallops until just cooked through, about 1 to 2 minutes per side. Place scallops on top of risotto.
Wipe pan out, add 1 tablespoon oil, and heat. Add peas and pea tendrils and toss for 30 seconds. Place on top of risotto and scallops. Drizzle Lobster Oil around edge of plate, garnish with remaining cheese on top, and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Lobster Stock:
Preheat oven to 400 degrees F.
Place lobster bodies in roasting pan, drizzle with 2 tablespoons olive oil, and roast for 45 minutes or until slightly charred.
In a large stockpot, heat 1/4 cup olive oil over medium heat. Add garlic, onions, carrots, and fennel and saute for 5 minutes. Add wine and cook until reduced by half. Add roasted lobster bodies, water, and all remaining ingredients. Simmer for 1 1/2 to 2 hours. Strain and reserve. If making ahead of time, cool stock, and store in an airtight container in the refrigerator for 1 day, or freeze for up to 1 month.
Lobster Oil:
Preheat oven to 400 degrees F.
Roast lobster bodies for 10 minutes and then transfer to a large saucepan. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let cool. Strain and discard solids. Set aside until ready to use. If making oil more than 2 hours ahead of time, store oil in the refrigerator.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1647.11 Kcal (6896 kJ)
Calories from fat	1120.61 Kcal
		% Daily Value*
Total Fat	124.51g	192%
Cholesterol	104.36mg	35%
Sodium	1270.64mg	53%
Potassium	916.6mg	20%
Total Carbs	93.4g	31%
Sugars	9.13g	37%
Dietary Fiber	8.39g	34%
Protein	27.79g	56%
Vitamin C	26.2mg	44%
Vitamin A	1.1mg	37%
Iron	1.6mg	9%
Calcium	434.3mg	43%

Amount Per 100 g
Calories	106.79 Kcal (447 kJ)
Calories from fat	72.66 Kcal
		% Daily Value*
Total Fat	8.07g	192%
Cholesterol	6.77mg	35%
Sodium	82.38mg	53%
Potassium	59.43mg	20%
Total Carbs	6.06g	31%
Sugars	0.59g	37%
Dietary Fiber	0.54g	34%
Protein	1.8g	56%
Vitamin C	1.7mg	44%
Vitamin A	0.1mg	37%
Iron	0.1mg	9%
Calcium	28.2mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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