Brown Butter Risotto with Lobster and Honey-Roasted Tomatoes
 
 
Makes 4 servings
Ingredients
  • 12 ounces lobster tails (about 3 small)
  • 4 cups chicken broth
  • ½ cup water
  • 4 tablespoons unsalted butter, divided
  • 1 cup finely diced onion
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • ½ cup grated Asiago cheese
  • ¼ cup chopped fresh chives
  • sea salt and freshly ground black pepper
  • honey-roasted tomatoes (see notes)
Instructions
  1. Fill a medium pot with water, add a pinch of salt and bring to a boil. Add the lobster tails and bring to a boil. Then reduce heat to low, cover and simmer for 8 minutes. Drain and transfer to a cutting board. When cool enough to handle, remove the meat from the shells and cut into large chunks.
  2. In a medium sauce pan, bring broth and water to a simmer.
  3. Meanwhile, melt 3 tablespoons butter in a large pot over medium heat. Cook, swirling pot occasionally, until deep golden brown, 1-2 minutes.
  4. Add onion; cook, stirring occasionally, until onion is softened, about 3 minutes.
  5. Add Arborio rice; cook, stirring constantly, for 1 minute. Then add wine; cook, stirring constantly, for 1 minute.
  6. Add ½ cup hot broth mixture; simmer, stirring occasionally, until almost absorbed. Continue adding ½ cup hot broth mixture in this manner until rice is tender and mixture is creamy, about 20 minutes.
  7. Turn off heat and stir in remaining 1 tablespoon butter, Asiago cheese and 2 tablespoons chives. Season with salt and pepper to taste.
  8. Divide risotto among four bowls and top with honey-roasted tomatoes and lobster meat. Top with remaining chives and serve immediately.
Notes
To make honey-roasted tomatoes, preheat oven to 400 degrees. Place 1 cup cherry tomatoes in a 9" pie plate. Drizzle with 1 tablespoon olive oil and 1½ teaspoons honey, season with salt and pepper, and toss to coat. Bake for 20 minutes, stirring halfway through.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/brown-butter-risotto-with-lobster/