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1
Bring a medium saucepan of salted water to a boil over medium-high heat.
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2
Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white.
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3
Drain, transfer to a cutting board, and cool for 15 minutes.
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4
Using kitchen shears or a sharp knife, cut through the top shell lengthwise.
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5
Remove the meat and cut into 1/2-inch pieces.
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6
Set aside.
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7
In a medium saucepan, bring the chicken stock to a boil.
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8
Keep hot over low heat.
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9
In a large saucepan, melt 3 tablespoons of butter over medium heat.
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10
Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes.
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11
Add the onion and cook, about 3 minutes.
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12
Add the rice and stir to coat with the butter.
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13
Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes.
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14
Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes.
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15
Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next.
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16
Cook until the rice is tender but still firm to the bite, about 20 minutes.
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17
Remove from the heat.
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18
Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives.
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19
Season with salt and pepper, to taste.
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20
Transfer the risotto to a large serving bowl.
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21
Arrange the lobster meat on top of the risotto and garnish with the remaining chives.
