7 1/2 tablespoons olive oil, divided
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups Arborio rice
1 cup white wine
4 cups plus 1/2 cup lobster stock, heated, recipe follows
Water, heated, as needed
Kosher salt and freshly ground black pepper
1 1/2 cup sliced shiitake mushrooms
6 ounces cooked lobster meat (tail, claw, and knuckle)
4 ounces Asiago cheese, grated
2 ounces cold butter, diced
12 jumbo scallops (as fresh as possible)
1 cup fresh peas
Pea tendrils
Lobster Oil, for garnish, recipe follows
8 medium lobster carcasses
2 tablespoons plus 1/4 cup olive oil
8 cloves garlic
3 medium onions, chopped
3 medium carrots, peeled and chopped
1 small fennel bulb, cored and chopped
1 (750-ml) bottle white wine
5 quarts water
3 celery stalks, chopped
1 (28-ounce) can diced plum tomatoes
2 tablespoons whole black peppercorns
1 teaspoon Spanish saffron threads
3/4 teaspoon dried red pepper flakes
2 bay leaves
4 sprigs fresh thyme
6 sprigs fresh tarragon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 lobster carcasses
1/2 carrot
1/4 medium onion
1/2 celery stalk
1 teaspoon paprika
2 cups extra-virgin olive oil
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