A rosé champagne served alongside this rich and creamy plate just may be the most luxuriously satisfying, yet playful, culinary partnership ever dreamed up. A heavenly combination, lavish lobster and simple rice, this is indulgent comfort food at its best. The pink lobster meat and green basil are a preppy color palette worthy of a place at an Easter brunch gathering, romantic dinner for two, or soul satisfying New Year's celebration, anniversary, or birthday dinner. Once a poor man's meat, lobster today is one of America's priciest proteins. Stretching it with Italy's iconic ultra starchy kernels ensures a filling meal that won't send anyone to the poor house. Vialone Nano rice is a risotto rice cultivated exclusively in Veneto, Italy. Plump, round, extra-white grains coated in a dense layer of starch produce the thickest, richest risottos. Vialone Nano is worth seeking out online or in Italian specialty stores.
Most seafood mongers will have lobster meat already cooked and removed from the shell which saves time and clean up effort. Many supermarkets will steam lobsters and have them ready for pick up at no additional charge. Carnaroli and Arborio are fine substitutions for the Vialone. Whichever rice you choose, do not rinse before use. Adding the basil just before serving ensures it maintains its brilliant green color. If the risotto thickens too much before serving, simply add piping hot water until the texture is a bit soupy again.