1. Preheat oven to 425F or 218°C. 2. Prepare Lobster:. 3. Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes. 4. Transfer lobster to a bowl of cold water to cool. Drain Lobster. 5. Remove meat from shells, reserve shells. 6. Cut meat into 1/2" to 3/4" pieces. Set aside. 7. Break shells into large pieces. Place on baking sheet and bake for 15 minutes. 8. Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth, discard shells. 9. Prepare Risotto:. 10. Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot. 11. Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat. 12. Add carrots and shallots, saute for 2 minutes. 13. Add rice, stir to coat with oil, saute for 2 minutes. 14. Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes. 15. Add lobster broth and about 2 cups of chicken broth, simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed, stiring often, about 20 minutes. 16. Add lobster and cream, stir until heated through. 17. Remove from heat. 18. Stir in 2 tablespoons of truffle oil and chives. 19. Season with salt and pepper to taste. ---------------------------------------------------------------------------
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