Since we did salad yesterday, we get to do butter and cheese today.
Or at least that’s how I look at it. PLUS, it’s Thursday, which pretty much means the weekend is practically here, which means diets are off and umm, it’s time for some REAL food.
I mean, am I right or am I right?!?
Ok, so I may be off on my reasonings just a smidgen, but sometimes you just have to live a little, put brown butter on your lobster and serve it with a side of creamy risotto. It’s pure perfection!
And come on, don’t you see all those red tomatoes and that green kale? BALANCE.
In all serious, I am aware that this meal leans a bit more to the indulgent side, but it’s also completely and insanely delicious. It’s how to do super cozy food in the summer. It’s also how I deal with that fact that I am already starting to see the colors of the leaves on the trees outside my window change.
Yes, I am actually serious. What the what?!? But no talk of fall until mid September. I am all about living up August to the best of my abilities and that means all things summer!!
Oh but speaking of coldish things, my little brother Red is headed to New Zealand today and then Australia in a week. At first I was like, “well where the heck is my ticket cause I want to tag along”, but then I remembered he is going to snowboard (of course) and apparently it’s going to be really cold there. Then I said forget that, snow is just something I am so not ready for in August! Still, I can’t help but feel just a little jealous that my kid brother has seen way more countries than I probably ever will and he is only just 15. Someday though, I will make it to Europe, New Zealand and Australia…but I think I will go in the warmer months of the year since I get my fair share of snow right where I am.
And since you are probably wondering, the little brother is going to New Zealand for a snowboard competition and then to Australia for another competition and then to stay on to train with the US team. Apparently snowboarding from October through mid May is not enough for those people and they need to be in the snow in the summer months as well. Weird.
What is also really weird is that I had this major lovingly sister moment yesterday and decided I absolutely HAD to make little Red chocolate chip cookies to take on his 18+ hour flight, and that’s not including the 2 hour and 25 minute flight to LA. No idea why I decided to stop with my work (I’m not usually this nice) and make him goodies for his travels, but I did. Maybe the fact that he will be gone for almost a month had something to do with it.
Thinking I should get mad big sis props for making cookies, right?!?
Ok, but back to summer things, and this very summery brown butter lobster, sweet corn and fontina risotto. First off, it has brown butter, that right there should tell you it’s going to be REALLY good. Second, it also has fontina cheese, again another sign – REALLY, REALLY GOOD!
Honestly, even if you don’t like lobster, I still highly recommend you make this risotto. It’s delicious with or without the lobster and you could also swap in shrimp or really any other type of protein that you enjoy. Yep, perfect for adding whatever you love. The rest however you HAVE to keep the same. I love, love, love, the combo of sweet corn, fontina cheese, crispy kale and roasted tomatoes. It’s summer produce working its magic on our taste buds. Of course the creamy risotto is pretty dang good too. So you see, it’s just an overall winner of a meal.
Oh, and I know some people get a little freaked out by risotto since they fear standing in front of the stove for 30 minutes, but guys, I promise this is SO not a hard meal to make, and personally I find stirring risotto to be very therapeutic…but I have been told I am a little strange, so you know.
Really though, what’s not to love about that bowl?!?!
Brown Butter Lobster, Sweet Corn and Fontina Risotto.
Servings: 6 Servings
Calories Per Serving: 902 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 bunch kale torn
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 8 tablespoons butter
- 2 cloves garlic minced or grated
- 3 cups fresh yellow corn about 3-4 ears
- 1 1/2 cups arborio rice or long grain rice
- 1/2 cup dry white wine
- 5 cups low-sodium chicken broth warmed
- 1/4 cup parmesan cheese grated
- 2 tablespoons fresh parsley + basil chopped
- salt and pepper to taste
- pinch of crushed red pepper flakes
- 8 ounces fontina cheese cubed
- 4 lobster tails
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- Preheat oven to 350 degrees. In a large bowl, add kale, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for about 2 minutes. Spread onto a large baking sheet. Add the tomatoes to the baking sheet and toss with a little olive oil, salt + pepper. Bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside.
- Meanwhile, in a large, heavy skillet, melt the butter over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove from the heat and pour half of the butter into a small bowl and reserve for serving. Return the pan with the remaining butter to medium-high heat. Add the garlic and the corn and cook, stirring frequently, until lightly browned, about 12 minutes. Add the rice and stir until the grains are thoroughly coated with butter, 1 to 2 minutes. Pour in the wine and continue stirring until most of the wine has evaporated.
- Add 1 cup of the chicken broth to the rice and cook over medium heat, stirring constantly, until the broth has been absorbed. Continue adding broth, 1 cup at a time, stirring the risotto until the broth is absorbed before adding more. You will know the risotto is done when the rice is just tender and the sauce is creamy, it should take around 25 minutes.
- While the risotto is cooking, bring a large pot of salted water to a boil. Lay the lobster tails flat on a cutting board with the shell side facing upward. Using a very sharp, large knife, cut the tail in half lengthwise and slice all the way through the shell. Once boiling, add the lobster tails and boil until the tails are bright red, about 5-8 minutes. Drain and then use your hands to break the shell away from the meat.
- When the risotto is ready, stir in the parmesan, parsley, basil and the fontina cheese in. Season with salt, pepper and crushed red pepper flakes.
- Divide the risotto among bowls. Top with kale, tomatoes, and lobster. Drizzle the reserved brown butter over the lobster tails. EAT!
It is a giant bowl of happiness if you ask me.