Eggs Over (Easy) Lobster Risotto Patties

Preparation

1. Step 1

   Form 4 balls, about ½-cup each, of chilled leftover risotto into any shape you choose: triangles, squares, circles.

2. Step 2

   In a large heavy skillet over medium-high heat melt enough butter to coat the pan. Sear the risotto cakes until golden brown. Flip and sear the second side. (If needed, use a splatter guard.) Transfer patties to a paper towel-lined plate.

3. Step 3

   Wipe the skillet clean and place over medium-low heat. Crack the eggs gently into a bowl. Add enough butter to coat the skillet. Add one egg at a time to the pan and cook until the whites are opaque. Season with salt and pepper and serve over the risotto patties.