So I'm making seafood risotto for dinner tonight (no recipe). I have a lobster tail, a few scallops, and some huge (u-12) prawns. I'll pan sear the scallops; the lobster and shrimp are in the shell, and I thought I would steam them and just put all the seafood in the risotto when it's done.
So here's the question: if I steam the lobster and shrimp, will any flavor from them get into the steaming water? If so, I would add it to the chicken stock I'm using to make the risotto. Or should I take them out of the shells after they're cooked, and then boil the shells for a while to extract more flavor?
