This recipe is courtesy of Jay Coburn the former Owner and Executive Chef of restaurant Chester in Provincetown. Jay will soon be opening Chester at Home a gourmet catering firm that will create small dinner parties and intimate events. Find out more at www.chesterrestaurant.com. Jay says that this dish is great for a dinner party because it can be prepared in advance, held and then quickly completed just before service. (See tip in the recipe).  

The secret to this dish is the delicious stock. You can make a simple version by boiling the lobster bodies in water to cover for 20 minutes, but Jay’s version is much better. We prepared the lobsters by boiling them but at the restaurant they kill the lobsters first and then steam the bodies, claws and tails separately. Our approach works but the restaurant way yields more flavorful meat although we know that many home cooks are uncomfortable doing it that way. Either way keep the meat a little under done so it doesn’t over cook when heated in the risotto.