Wednesday, February 12, 2014

Brown Butter Lobster Risotto

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Do you want to do something extra special for your sweetie this Valentine's Day? Instead of treating him/her to a nice dinner at a fancy restaurant where they will obviously jack up the prices, try making them this lobster risotto. If the time it takes, the energy you put into it and the outstanding flavor of this dish doesn't win them over, I'm not sure what will!
Risotto on its own is a labor of love. It takes a watchful eye and plenty of patience. Since lobster tails can be pricey and are mostly served on fancy occasions, what better occasion than to show your significant other how special they are on the most romantic day of the year? Serve this creamy and decadent dinner with a tall glass of wine and your night will be made. Enjoy!

Printable Recipe

  • 1 lb. (about 2 medium) frozen lobster tails, thawed
  • 4 1/2 cups reduced-sodium chicken stock
  • 5 tbsp. butter, at room temperature
  • 1 cup onion, finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup scotch or brandy
  • 1/2 cup Parmesan, grated
  • 1 tsp. dried chives
  • Kosher salt and freshly ground black pepper
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 shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. 

Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the scotch or brandy and simmer until the liquid has almost evaporated, about 3 minutes. 

Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat.

Stir in the Parmesan cheese, the remaining butter and chives. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto.

Source: Adapted from Food Network

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