Lobster Risotto

1. 1

   Place (defrosted) lobster tails in simmering, salted water; cook thoroughly (10-12 minutes).

2. 2

   Place cooked lobster tails in cold water to cool. Drain.

3. 3

   Remove meat from shells, cut into bite-size pieces, set aside.

4. 4

   Break shells into pieces, bake in (pre-heated to 375 degrees) oven for 12-15 minutes.

5. 5

   Combine shells with 1.5 cups of broth, blend until finely chopped. Strain broth fine, reserve, discard shells.

6. 6

   Bring remaining broth to simmer, set aside.

7. 7

   Heat 2-3 TBL oil in large saucepan with medium heat.

8. 8

   Add pepper, shallots, onion and saute 2-3 minutes.

9. 9

   Stir in rice for 2 minutes.

10. 10

    Add brandy, reduce heat to low and stir until absorbed.

11. 11

    Add lobster broth, bring to simmer, cook until rice becomes creamy.

12. 12

    Add remaining chicken broth slowly (take 15-20 minutes).

13. 13

    Blend in lobster meat, blend in cream, stir slowly over low heat until thoroughly heated.

14. 14

    Add remaining oil and chives, stir in thoroughly.

15. 15

    Salt & pepper to taste.

* Per serving · 4 servings · Values may vary.