browned butter risotto w/ lobster

How To Make browned butter risotto w/ lobster

• 1

  In a pot of salted boiling water over medium high heat; add lobster & cook until shell curls & the lobster meat turns white, about 8 - 10 minutes. Drain & let cool for 15 minutes. Using kitchen scissors, cut through the top of the shell lengthwise. Remove meat; slice crosswise into 1/2" pieces.
• 2

  In a medium saucepan, heat broth to boiling; keep hot over low heat.
• 3

  Meanwhile in a 2 1/2 qt saucepan, melt 1 tbsp butter over medium heat. Cook until butter begins to foam & turns brown, about 1 - 1 1/2 minutes. Add shallots & cook stirring until tender, 3 minutes. Stir in rice until coated with butter. Add brandy & simmer, stirring, until almost evaporated, 1 minute. Add 1/3 C broth & stir until completely absorbed, 1 1/2 minutes.
• 4

  Continue adding broth, 1/3 C at a time, stirring constantly & allowing each batch to absorb before pouring in the next. Cook until rice is tender, but still firm to the bite, 15 - 20 minutes. Remove from heat; stir in cheese, remaining butter & 1 1/2 tsp chives & season with salt & pepper.
• 5

  Transfer risotto to 2 serving dishes. Arrange lobster on top & garnish with remaining chives.
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