All' Aragosta e Fragole Risotto

All' Aragosta e Fragole Risotto
3 tablespoons extra virgin olive oil, divided 10 large shrimp 1 clove garlic, diced, divided 7 cups fish broth 1 pound live Maine lobster 9 ounces superfine Arborio rice 6 ounces white wine 3 medium strawberriesIn a skillet heat 1¨ tablespoon of the olive oil and saute the shrimp with a little of the garlic clove until shrimp are pink and cooked through. Remove from pan and keep warm.In a large kettle bring the fish broth to a boil and add the lobster, boiling about 10 minutes, until done. Remove the lobster; cut in half and keep warm.In the same saute pan heat the remaining 1¨ tablespoon olive oil and the garlic. Add the rice and saute until it begins to change color. Add the white wine, stirring constantly. When liquid has absorbed add 1 cup of the fish broth, stirring constantly. Remember to keep the broth level with the risotto. Continue adding broth a cup at a time, stirring constantly, until all liquid has been absorbed, 15-20 minutes. Risotto will be creamy but still have a ?bite.??Place on serving platter, top with shrimp and lobster. Garnish with strawberries cut in a fan shape.Serves four.Chef Giovanni Diotaiuti, Beccod?oro, Northbrook