Lobster Risotto

INGREDIENTS

• 4 Tbs. (1/2 stick) unsalted butter
• 1 1/2 cups finely diced leeks
• 2 Tbs. cognac or brandy
• Meat from tails and claws of 2 cooked lobsters,
• tail meat halved, cut into 1/2-inch pieces
• 1 Tbs. olive oil
• 1/2 cup finely diced fennel
• 2 garlic cloves, minced
• 2 cups Arborio rice
• 1/4 tsp. lemon zest
• 1/2 cup white wine
• 8 cups lobster stock, warmed (see related recipe
• at right)
• 2 Tbs. chopped fresh chervil, plus chervil sprigs
• for garnish
• Salt, to taste