Butter Lobster Risotto

theflavorbender.com

scarlet

subheading: Butter poached Lobster tails:

3 to 4 lobster tails 4 to 6 oz each

2 sticks of unsalted butter optional (straight from the fridge)

2 cloves garlic

2 sprigs of thyme

subheading: Brown Butter:

2 to 3 tbsp unsalted butter

2 to 3 tbsp lobster poached butter

subheading: Lobster Risotto:

4 ½ cups low sodium chicken stock OR 2 cups low sodium chicken stock 2 cups lobster/clam stock

Leftover lobster shell

1 tsp paprika

2 cloves of garlic

2 to 3 tbsp lobster poached butter or regular unsalted butter or olive oil (this is to saute onions)

2 shallots diced finely

1 cup arborio rice

½ cup cognac or white wine

½ cup freshly grated parmesan or pecorino romano

2 tbsp lobster poached butter or unsalted butter (this is to finish the risotto)

Salt to taste

Chopped spring onions or chives to serve

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