Lobster Risotto

Instructions

For the Risotto:

1. In medium saucepan add chicken broth and bring to a simmer. Lower heat and keep covered.
2. Heat a large non stick saucepan on medium heat and add butter. When it is heated, add onions and saute for 3-4 minutes, until translucent.
3. Add in the garlic and saute for 30 seconds to let the flavors bloom.
4. Add in the arborio rice and stir to mix with the onions and garlic. Let the rice toast for about 1 minute then add in the white wine. Keep stirring until the liquid is absorbed into the rice.
5. Add in 1/2 cup of the broth to the rice. Keep stirring the rice until the liquid is absorbed, about 3-4 minutes.
6. Repeat this process by continuing to add broth 1/2 c at a time and stirring often until all of the broth is used up. This process will take about 20-30 minutes.
7. After you add in the last cup of chicken broth, also add in the asparagus and green peas. Stir until the liquid is evaporated again. Then squeeze in lemon juice and add pecorino romano cheese. Stir until creamy.

For the Lobster:

1. Bring 1 inch water to a boil in a large pot or deep skillet with a tight-fitting lid. Place a steamer basket over water. Place tails in the basket. Cover and steam until meat is just opaque and very plump, 4-5 minutes; do not overcook or meat will begin to shrink and dry out.

To Assemble:

1. Remove the meat from one of the lobster tails and dice it up into rough chunks.
2. Add lobster meat to the cooked risotto. Stir to incorporate.
3. With remaining lobster tail, slice in half lengthwise.
4. Serve 1 cup of risotto for each person and top with half a lobster tail.
5. Top with chopped chives.