A Meal fit for a King

Lobster Risotto (4 servings)

2 lbs. fresh lobster tails

1 stick butter

2/3 cup scallions, chopped

1 green pepper, diced

1 ¼ cups fresh sliced mushrooms

1 cup uncooked risotto

1 cup cherry tomatoes, halved

1/2 cup white wine

2 cups chicken broth

1 tablespoon chopped fresh tarragon

½ teaspoon pepper

Remove lobster from shell, cut into small pieces and sauté in ½ stick hot melted butter. Be sure that butter is hot enough to keep lobster from losing its moisture. This will only take a couple of minutes. Remove lobster from butter with a slotted spoon to a bowl and cover with saran wrap.

Add scallions, pepper and mushrooms to remaining butter in pan and simmer 5 minutes.  Add more butter if needed.

Add rice, stirring continuously until rice is loose. 

Add 1/2 cup white wine and simmer until absorbed.

Add tomatoes and chicken broth. Stir once and cover. 

Cook 25 minutes over low heat; remove from heat. 

Stir lobster into rice. 

Heat remaining 1/2 stick butter, tarragon and pepper. When melted and sizzling, pour over risotto and serve immediately.