Lobster and Spiced Tomato Risotto

Bring the broth and lobster tails to a simmer over low heat in a medium pot. Simmer for 7–8 minutes and then remove the lobster tails. Using kitchen shears, cut through the soft shell on the belly of the lobster and gently remove the tail meat. Return the whole shells to the broth and cut the partially cooked lobster tail meat into bite-sized chunks. Set those aside.

In a large pan over medium heat, add the olive oil and onion. Sweat the onion, stirring often, about 5 minutes. Add rice and stir to coat the rice. Cook, stirring often, for 2 minutes.

Add the wine to the rice and stir, scraping any bits from the bottom of the pan. When the wine cooks off, add a large ladle of broth and continue to cook and stir. When the broth cooks off, add another ladle of stock. Continue this process of adding broth and cooking it off, stirring continuously.

When you are about 15 minutes into cooking and have added most of the broth, add the tomatoes, red pepper flakes and cinnamon. After 2 minutes, add the rest of the broth and continue to cook another 5 minutes or until the rice is tender and cooked through and risotto has thickened.

Add the lobster chunks and cook another minute until the lobster is just cooked through. Season to taste with kosher salt. Serve hot.