¼ cup beef bone broth, homemade (here) or store-
bought
½ teaspoon fine sea salt
¼ cup ghee or unsalted butter
¼ cup grated Parmesan cheese

beurre monte

¾ cup to 1½ cups (1½ to 3 sticks) unsalted butter

1. Remove the lobster tails from the refrigerator and
   allow them to come to room temperature. Using a pair
   of kitchen shears, cut down the middle of the shell on
   the underside (concave side) of the tail. Pull the shell
   open along the sides to expose the meat, avoiding the
   spines (they can be sharp). Gently wriggle the meat
   from the shell.


2. To make the risotto, whisk together the eggs,
   broth, and salt in a small bowl. In a medium-sized
   saucepan, melt the ghee over medium heat. Add the
   egg mixture to the pan and cook until the mixture
   thickens and small curds form, scraping the bottom of
   the pan and stirring to keep large curds from forming.
   (A whisk works well for this task.)


3. Add the Parmesan cheese to the risotto and stir
   until well combined. Remove from the heat and transfer
   the risotto to a serving bowl.


4. To find out how much butter you will need for