Lobster Risotto

 

2 Lobster Tails

¾ cup red onion finely chopped

1 box chicken stock

½ cup Pecorino Romano Cheese

½ cup Brandy

3 Tablespoons of Butter

Zest and Juice of 1 Lemon

½ tsp dill seed or 1 Tablespoon Fresh Dill Chopped

Salt & Pepper to Taste

1) Bring large pot of salted water to a boil. Boil lobster tails for 10 minutes, until meat is white and tails are slightly curled. Set tails aside to rest for 10 minutes.

2) In another large pot, melt butter. Add onions and cook for 3 minutes. Add rice gradually, and cook until rice is coated with butter, approximately 3 to 5 minutes. Add Brandy and cook until absorbed. Add in chicken stock, 1 cup at a time, until rice absorbs liquid. Stir in lemon zest, lemon juice, dill and lobster meat. Serve with crusty bread.