New Years Eve Treat - Lobster Risotto

• 2 - 7 oz. frozen lobster tails, thawed
• 4 1/2 cups reduced-sodium chicken broth
• 4 tablespoons light butter
• 1 cup finely chopped onion
• 1 1/2 cups Arborio rice
• 1/2 cup brandy
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh chives

Bring a medium pot 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 cover to keep warm.

In a medium saucepan, add the chicken broth and keep warm over low heat.

In a large saute pan, melt 3 tablespoons of butter over medium heat. Cook until the butter melts,1 minute. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of broth and stir until almost completely absorbed, about 2 minutes. Continue adding the broth, 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, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining 1 tablespoon butter and  chives.

Meanwhile, using kitchen shears or a sharp knife, cut through the lobster shell lengthwise. Remove the meat and cut into 1/2-inch pieces and add to the risotto, stirring to combine.

What a treat... Enjoy!