In saucepan set over high heat, bring broth to boil; add bay leaves. Reduce heat to low to maintain heat.
In a separate high-sided skillet set over medium heat, melt 2 tbsp (30 mL) butter. Cook shallots and celery for 3 to 5 minutes or until slightly softened. Stir in rice, salt and pepper; cook for 2 to 3 minutes or until rice is well coated.
Stir in wine; cook, stirring often, for 2 to 3 minutes or until most of the liquid is absorbed.
Add 1 cup (250 mL) broth to skillet. Cook, stirring frequently, until all of the broth is absorbed. Add remaining broth, 1 cup (250 mL) at a time, stirring frequently after each addition; cook until all of the broth is absorbed before adding the next cupful, about 25 minutes total or until rice is very tender.
Stir in lobster and cream; cook for 1 to 2 minutes or until heated through. Reduce heat to low; stir in cheese and remaining butter. Cook, stirring, until cheese is melted and smooth. Stir in chives and tarragon. Remove bay leaves before serving.
Tips:
You can purchase cooked lobster at most seafood counters.
Substitute shrimp for lobster if desired.
Substitute fish broth for chicken broth if desired.
Ingredients:
6 cups (1.5 L) sodium-reduced chicken broth
2 bay leaves
1/4 cup (60 mL) butter, divided
2 shallots, diced
1 stalk celery, diced
1 1/2 cups (375 mL) Arborio rice
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) dry white wine
1 lb (500 g) cooked lobster meat, cut into big chunks
1/4 cup (60 mL) 35% whipping cream
1 cup (250 mL) shredded Balderson Truffle Cheddar Cheese
