Ingredients
- 1 pound (about 2 medium) frozen lobster tails, thawed
- 4 1/2 cups reduced-sodium chicken stock
- 4 tablespoon butter, at room temperature
- 1 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/2 cup brandy
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives
- Kosher salt and freshly ground black pepper
Directions
Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.
In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.
Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives
















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By CRistow84
on April 24, 2013
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This is probably one of my top three favorite meals!!! I made it for the first time and oh my goodness....why go out when you have make something this heavenly at home!!! I got two frozen lobster tails from Trader Joes and steamed them to put on top. They worked perfectly and the meal really was fairly simple to make. The risotto itself is a meal but topping it with seafood- lobster, crab, scallops, or shrimp adds such a decadent touch. Will definitely make this more often!
By Sandikal
on February 14, 2013
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This is a great dish. I've mad it several times and it always comes out perfect. Tastes like a really good restaurant dish. I use the langostino tails from Trader Joe's instead of lobster.
By loveatfirstsight
White Plains Ne...
on December 21, 2012
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I used shrimp instead of lobster. The challenge for me was to improve. I did. The grated cheese really enriched the creamy texture of the risotto.
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