LOBSTER RISOTTO
Steps:
- Place (defrosted) lobster tails in simmering, salted water; cook thoroughly (10-12 minutes). Place cooked lobster tails in cold water to cool. Drain. Remove meat from shells, cut into bite-size pieces, set aside. Break shells into pieces, bake in (pre-heated to 375 degrees) oven for 12-15 minutes. Combine shells with 1.5 cups of broth, blend until finely chopped. Strain broth fine, reserve, discard shells. Bring remaining broth to simmer, set aside. Heat 2-3 TBL oil in large saucepan with medium heat. Add pepper, shallots, onion and saute 2-3 minutes. Stir in rice for 2 minutes. Add brandy, reduce heat to low and stir until absorbed. Add lobster broth, bring to simmer, cook until rice becomes creamy. Add remaining chicken broth slowly (take 15-20 minutes). Blend in lobster meat, blend in cream, stir slowly over low heat until thoroughly heated. Add remaining oil and chives, stir in thoroughly. Salt & pepper to taste.
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