BUTTER POACHED LOBSTER TAILS OVER PARMESAN ASPARAGUS RISOTTO

Remove the lobster tails from the fridge and, using kitchen shears, cut down the center of the shell lengthwise and pry it open like a book.  Get your fingers in between the shell and the meat and firmly pull the tail out of the shell in one piece.  Place the tail meats on a cutting board and let them come to room temperature while you prepare the stock.

To make the stock, place the lobster shells, carrots, celery, onion, garlic cloves, salt, and peppercorns in a large saucepan.  Cover with 8 cups of water.  Bring to a boil and then reduce to a low boil and cook for 1 hour, uncovered.  Strain the stock and place it back in the pan.  Keep warm on low heat. You will use this stock for both the risotto and the beurre monte (butter sauce) for the lobster.

To make the risotto heat the butter and olive oil in a large deep skillet over medium high heat.  Cook the onions and garlic until fragrant, about 2 minutes, stirring frequently.  Add the rice to the pan and cook for 2-3 minutes, stirring frequently, until the rice is coated and toasty.

At this point, stirring very frequently is required to create a creamy delicious result.  Add the wine to the pan and stir until it is almost completely absorbed, and the bottom of the pan shows no liquid when you pull the rice to the side.  Gradually add the lobster stock in ½ cup increments, stirring, waiting to add more stock until the liquid is almost fully absorbed.  Continue adding the stock until the rice is creamy, plump, and tender (but with some ‘tooth’) when you taste it – not mushy.  You may not need all of the stock but may want to finish with ¼ – ½ cup just before serving.

Add the salt, pepper, lemon juice, and asparagus to the pan.  Cook for 2-3 minutes more, stirring until the asparagus turns bright green and begins to soften.  Add the parmesan, to the pan and stir to fully combine, about 1-2 minutes.  Cover the pan and keep warm while you poach the lobster.

To poach the lobster tails, put ¼ cup of the lobster stock and the garlic in a large deep skillet (a good size to hold the lobster tails snuggly in one layer).  Bring to a simmer over medium heat and add the butter, 2 pats at a time, whisking until the butter melts before adding 2 more pats.  Continue until all of the pats are whisked into the sauce. You may want to reduce your heat to medium low.  You do not want this sauce to boil, only simmer.  The sauce will thicken as you add the butter and will become a beautiful glossy sauce.  The key to the glossy sauce and the most tender lobster is (medium) low and slow in this recipe.

Add the lobster tails to the sauce and cook for 2 minutes and then flip them over, basting them with a large spoon constantly with the sauce.  Continue to flip them after every 2 minutes, continuing to baste, for 8-12 minutes until they are fully cooked through (total cook time will depend on the size of the tails).  They will be opaque in the center and very tender.  Toss the chives into the pan and baste to coat the tails again in the butter sauce.

Serve the tails immediately over the risotto and top with more of the butter sauce.