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1
Bring the broth and lobster tails to a simmer over low heat in a medium pot.
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2
Simmer for 78 minutes and then remove the lobster tails.
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3
Using kitchen shears, cut through the soft shell on the belly of the lobster and gently remove the tail meat.
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4
Return the whole shells to the broth and cut the partially cooked lobster tail meat into bite-sized chunks.
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5
Set those aside.
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6
In a large pan over medium heat, add the olive oil and onion.
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7
Sweat the onion, stirring often, about 5 minutes.
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8
Add rice and stir to coat the rice.
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9
Cook, stirring often, for 2 minutes.
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10
Add the wine to the rice and stir, scraping any bits from the bottom of the pan.
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11
When the wine cooks off, add a large ladle of broth and continue to cook and stir.
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12
When the broth cooks off, add another ladle of stock.
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13
Continue this process of adding broth and cooking it off, stirring continuously.
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14
When you are about 15 minutes into cooking and have added most of the broth, add the tomatoes, red pepper flakes and cinnamon.
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15
After 2 minutes, add the rest of the broth and continue to cook another 5 minutes or until the rice is tender and cooked through and risotto has thickened.
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16
Add the lobster chunks and cook another minute until the lobster is just cooked through.
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17
Season to taste with kosher salt.
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18
Serve hot.
