1 1/2 cups Arborio rice
2 oz. olive oil
2 quart simmering chicken stock, including the 2 cups reserved used to cook the lobster
8 oz. grated parmesan cheese
4 oz. cups dry white wine
2 tbsp. chopped shallots
2 tablespoons unsalted butter, diced
2 cups chopped tomatoes
Salt and pepper to taste
1 (1618 oz.) smoked Andouille, smoked or blood sausage, cut into thin slices
1 chicken breast, boneless and skinless
1 egg beaten
4 oz. instant potatoes buds for breading
2 oz. olive oil to sauté chicken
1 Maine lobster
2 cloves garlic
2 cups simmering chicken stock
1 bay leaf
1 sprig of thyme
1 tbsp. smoked paprika
Flatten chicken breast between plastic wrap and then dip in one beaten egg and coat in instant potatoes and sauté in olive oil until done. Set aside.
Add 2 cups reserved simmering chicken stock to large covered pot, add bay leaf, garlic, thyme and smoked paprika, bring to a boil. Add Maine lobster, cover and steam for 8 minutes. Remove lobster and remove meat from shell and divide into four equal portions and set aside. Add remaining stock to risotto stock.
Saute sliced sausage on medium high for 35 minutes or until cooked through. Divide into four equal portions and set aside.
Place rice and olive oil in a 2 qt. sauce pot and stir over medium heat for 3 minutes. Add shallots and stir for 1 more minute. Add hot chicken stock (that now includes the lobster stock too) little by little, cooking and stirring for about 18 minutes. Then add tomatoes and garlic, and spoon into four equal portions.
Finally, place prepared sausage, chicken and lobster on top of each and serve hot.