Brown Butter Lobster Risotto

In the interest of trying new foods, a late New Year's resolution I've set for myself, I decided to try lobster for the first time.  I was a huge seafood hater growing up and distinctly remember crying in the bathroom of a seafood buffet in Myrtle Beach while on vacation with my family because I had no food and I thought that the place smelled terribly. Because of memories like that I've been really reluctant to try seafood but I'm now open to white fish, salmon, crab and squid or cuttlefish (a trip to Spain cured me of that phobia).

So then we have lobster.  I've never ordered it and only once had a sip of B's lobster bisque.  B is a fan of almost all things seafood so I'm trying to branch out more into that region for him as well as broadening my own tastes.  I saw this recipe and went for it.  I didn't change much, mainly the type of cheese used since I had Romano and not Parmesan, and the amount of chives since I'm in love with them.

My verdict; very tasty, although I'm not sure I would spend that much on lobster again for the amount I got.  I'll try it again when it's on sale and I don't have to get a second mortgage to afford it.

Serves 4

Ingredients:
2 lobster tails (3/4 of a pound, up to 1 pound)
4 1/2 c. low sodium chicken broth (too salty if using regular)
4 T. unsalted butter
1 medium onion, finely chopped
1 1/2 c. Arborio rice
1/2 c. brandy
1/2 c. Romano cheese
1/2 c. chopped fresh chives
salt and pepper

How:
Bring a medium saucepan of salted water to boil over medium-high heat and add the lobster tails.  Cook for 10 minutes or until the meat turns white.  Drain and cool for 10-15 minutes.  Using scissors, cut through the top shell lengthwise and remove the meat.  Cut into bite sized pieces and set aside.


In a saucepan, bring the chicken broth to a boil.  Reduce the heat to low to keep hot.

In a large saucepan, melt 3 T. of the butter over medium heat.  Cook until the butter begins to foam and brown, about 1 1/2 to 2 minutes.  Add the onion and cook until tender, about 3 minutes.  Add the rice and stir to coat.  Add the brandy and simmer until almost evaporated, about 2 minutes.

Add 1/2 c. of the broth at a time until almost completely absorbed, about 2 minutes.  Continue adding, 1/2 c. at a time and allowing each addition to absorb before adding the next.  Cook until the rice is tender, but still al dente, 18-20 minutes in total.  Remove from heat and stir in the lobster, cheese, remaining 1 T. of butter and half of the chives.  Season to taste with salt and pepper.

Transfer to a serving bowl and top with the remaining chives.

adapted from Giada at Home
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