Holiday Lobster Risotto with Parmesan and Brown Butter
Silky smooth in texture with rich, delicate hints of the flavor of butter, brandy, and sautéed onion mingling with perfectly cooked Maine lobster tails, this recipe is easy to prepare and yet has the elegant presentation fit for your most special feast.
- 2 or 3 boiled Maine Lobster Tails, cut into pieces
- 4 Tbsp organic butter at room temperature
- 4 ½ cups chicken stock
- 1 cup sweet onion, finely chopped
- 1 ½ cups Arborio rice
- ½ cup brandy
- ¾ cup Parmesan, grated
- ¼ cup chives, chopped
- Salt & pepper, to taste (We like to use kosher salt.)
Transfer boiled Maine Lobster Tails to a cutting board and allow to cool for just a few minutes. With a sharp knife, cut through the top shell lengthwise and remove the meat, making sure you also remove the membrane that stretches lengthwise through the bottom of the tail. Cut into pieces.
In a large saucepan, melt the butter over medium heat. Allow the butter to foam and then turn brown. Add the chopped onion and sauté until translucent. Add the rice and stir until the butter coats it. Add brandy and simmer until it is almost evaporated. Add ½ cup of chicken stock and stir until it is almost completely absorbed. Continue to add stock slowly in ½-cup increments, stirring constantly to allow it to absorb.
Cook the rice until tender but firm. Add the lobster tails to the rice. Remove from heat. Stir in grated Parmesan, the remaining butter and half of the chives. Season with salt and pepper. Enjoy!