Spumante risotto with lobster

Preparation:

Preparation: Peel the shallots and chop them finely. In a saucepan, melt 30 g of butter and brown the shallots for five minutes. Cut the lobster tails lengthwise and remove the flesh from the shell. Cut it into small pieces and add it to the fried shallots. Cook for two minutes. Wet with a spoonful of cognac and let it evaporate. Drain the lobster meat with a slotted spoon and keep it warm. Pour the rice into the saucepan with the sautéed vegetables and toast it. Wet it with half a glass of sparkling wine and cook the risotto by adding the boiling broth and finally the remaining sparkling wine. Put the lobster meat back into the saucepan with the risotto and season with two tablespoons of chopped chives. When the risotto is almost done cooking, break the claws of the lobsters and extract the pulp. In a pan, melt 20 g of butter and sauté the pulp of the claws with the remaining cognac. Salt them. Transfer the risotto to a hot bowl and garnish it with the claws and their sauce. Serve immediately to the table in previously heated individual dishes.