Lobster and Champagne Risotto

Serves 6

2 tsp. salt, plus salt to taste
24 oz. of lobster tails
3 cups dry champagne or sparkling wine
(Nothing fancy needed here; try Underwood in a can.)
3 Tbs. unsalted butter
1 large yellow onion, minced
1-1/2 cups Carnaroli (preferably) or Arborio rice
1/4 cup snipped fresh chives, plus whole chives for garnish
2 Tbs. chopped  parsley
1 tsp lemon juice
1/2 cup heavy cream
ground pepper to taste

Fill stockpot with 6 cups of water and 2 teaspoons of salt.  Add lobster tails and cook for 9 minutes.  Using tongs, remove tails from cooking liquid and let cool.  Remove meat from shells.

Add shells to the cooking liquid and reduce over high heat to 3 cups, about 15 minutes. Strain through a fine-mesh sieve lined with cheesecloth into a saucepan; add the champagne or sparkling wine and bring to a simmer.  Adjust the heat to keep the liquid hot.

In a large, heavy sauce pan over medium heat, melt the butter.  Add the onion and saute over low heat until very soft, about 12 minutes.  Do not let the onion brown.  Add the rice and stir until white spots appear in the center of the grains.  Add a ladleful of the liquid, adjust the heat to maintain a simmer, and cook, stirring constantly, until the liquid is absorbed.  Continue adding the liquid, a ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20 to 25 minutes longer.  With the final ladleful of liquid, stir in the lobster meat, snipped chives, parsley, lemon juice, and cream.  Season with salt and pepper.

Spoon into warmed individual bowls, garnish the whole chives, and serve.