Lobster Risotto--this was pretty awesome!

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http://cookingwiththemark.blogspot.com
Ingredients
4 lobster tails
2 cups vegetable stock combined with 2 cups water
2 chopped chives
1/2 c onion, chopped
1 c dry vermouth
1/2 c frozen peas & carrot mixture
2 T butter
1 c Arborio rice

Directions
Steam the lobster tails for 5 minutes. Let cool and chop finely. Set aside. Heat vegetable stock in a sauce pan and keep warn. In another sauce pan sauté onion until it's transparent. Add rice and cook until it browns slightly. Then add vermouth and cook until it cooks off. Turn heat down to medium low and begin the process of adding vegetable stock on ladle at a time, stirring constantly. This should take about 20-25 minutes. When rice is slightly soft add pea/carrot mixture. Cook for a minute or two. Turn off heat, add lobster and chives, and a half ladle of stock and serve

[Grins]

1. Five minutes for lobster tails?

I'm hoping he means the ones he bought in the grocery store that were already cooked? A live lobster chic to a 2-pounder takes about 20-minutes. Usual rule is 10-mins per pound.

[bif]

2. Yep They were pre-cooked and frozen.