Lobster with Brown Butter Risotto:“Lobster with Brown Butter Risotto” is a delicious food cuisine. Need 40 minutes to cook it.
Ingredients for Brown Butter Risotto with Lobster:
1 pound frozen lobster tails, thawed
4 1/2 cups reduced-sodium chicken stock
4 tablespoon butter, at room temperature
1 & 1/2 cups Arborio rice
1 cup finely chopped onion
1/2 cup brandy
1/2 cup grated Parmesan
1/4 cup chopped fresh chives
Freshly ground black pepper
Kosher salt
Method of Preparation ( How to Cook):
01. At first bring a medium saucepan of salted water to a boil over medium-high heat.
02. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white.
03. Drain, move to a cutting board, and cool for 15 minutes.
04. Using sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. And set aside.
05. Now in a medium saucepan, bring the chicken stock to a boil. Keep it hot over low heat.
06. In a saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown.
07. Now add the onion and cook, about 3 minutes. And add the rice and stir to coat with the butter.
08. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes.
09. Add 1/2 cup of stock and stir until almost completely engrossed, about 2 minutes.
10. Continue adding the stock, 1/2 cup at a time, stirring continuously and allowing each addition of stock to absorb before adding the next.
11. Cook until the rice is tender but still firm to the bite, about 20 minutes.
12. After complete it remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 table spoons chives. Spice it with salt and pepper, to taste.
13. Transfer the risotto to a large serving bowl.
14. Place the lobster meat on top of the risotto and garnish with the remaining chives.
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