Brown-Butter Lobster Risotto

Indulge in the rich flavors of brown-butter risotto combined with succulent lobster meat. This dish is a decadent seafood delight that's perfect for special occasions or when you're craving a luxurious meal.

Ingredients:

• 1 lobster about 1 1/2 pounds, cooked and meat removed
• 1 cup Arborio rice
• 4 cups seafood or vegetable broth
• 1/2 cup dry white wine
• 4 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 shallot, minced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Put the seafood or vegetable broth in a medium-sized saucepan and heat it over low heat

Warm up 2 tablespoons of butter in a big pan over medium-low heat

It will take about two minutes of cooking after adding the minced shallot and garlic

Put the Arborio rice in the pan and toast it for about two minutes while stirring it all the time

Add the white wine and stir it around a few times while cooking until it's gone

Using a ladle at a time, add the warm broth to the pan while stirring often

Let the broth soak in between additions before adding the next

For another 18 to 20 minutes, or until the rice is creamy and cooked all the way through, keep going

Cut the lobster meat into small pieces while the risotto is cooking

Melt the last two tablespoons of butter over medium heat in a different pan

It will take about 34 minutes of cooking until the butter turns golden brown and smells nutty

Put the lobster meat that has been cut up into the brown butter skillet and saut for a short time, until everything is hot

Take the risotto off the heat and add the grated Parmesan cheese

Add pepper and salt to taste

Spread the risotto out on plates or bowls to serve

Add the lobster meat that has been browned in butter to each serving and garnish with fresh parsley

Have fun!