Brown butter risotto with lobster
- 1 pound (about 2 medium) frozen lobster tails, thawed
- 4½ cups low-sodium chicken broth
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 1 medium onion, finely chopped
- 1½ cups Arborio rice
- ½ cup brandy
- ½ cup freshly grated Parmesan cheese
- ÂĽ cup chopped fresh chives
- Salt and freshly ground black pepper
Instructions:
This dish has become very popular on restaurant menus, because it seems extra-special—and tricky to make at home. Special it is, but in fact it’s quite easy to pull off, as it uses frozen lobster tails—no live lobsters to boil. The key is to brown the butter well for a deep, nutty flavor.
- 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 meat turns white. Drain and cool for 15 minutes. Using a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into ½-inch pieces. Set aside.
- In a saucepan, bring the chicken broth to a boil. Keep hot over low heat.
- In a large saucepan, melt 3 tablespoons of the butter over medium heat. Cook until the butter begins to foam and brown, 1 to 1½ minutes. Add the onion and cook until tender, about 3 minutes. Add the rice and stir to coat. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes.
- Add ½ cup of the broth and stir until almost completely absorbed, about 2 minutes. Continue adding the broth, ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes in total. Remove from the heat. Stir in the
- Parmesan cheese, the remaining 1 tablespoon butter, and half of the chives. Season with salt and pepper.
- Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.