Ingredients
2 Lobster Tails
3 Shallots (finely diced)
2 Cloves Garlic (crushed)
135g Arborio Rice
300ml Champagne
500ml Fish Stock (can substitute with veggie or chicken stock)
100g Parmesan (grated)
1 Bunch Chives (chopped)
150g Butter
1 Vanilla Pod
Directions
1. We will start by preparing the lobster tails. Take kitchen scissors and make two cut down either side of the back of the tail then apply some force on the sides of the tail to open it up. You should then be able to slide your finger between the shell and the meat of the tail, gently pull the meat from the tail, it should slide out. Remove any membrane from the tail cut in half lengthways and set aside.
2. Now let’s get the risotto going. Get a sauce pan on medium heat and add 25g of butter, add in your finely diced shallots and sauté until soft and translucent (we don’t want to color the shallots at all so make sure your pan is not too hot). Add in your garlic and continue to cook for a couple of minutes until the raw flavor is gone. Then add in arborio rice stir and cookout for 2 minutes, deglaze with 200ml Champagne and simmer until almost all the liquid has evaporated, stirring often. Once the champagne has been cooked out you can add 200ml of fish stock and
simmer on low heat stirring often after 10 minutes add in 200ml more fish stock and simmer for 10 minutes or until rice is tender.
3. While the risotto is cooking, we can prepare the poaching liquid for the lobster tails. Take a small sauce pot on medium heat and add 100ml of champagne and reduce by half, then add in 100ml fish stock and reduce by half again. Scrap the seeds out of the vanilla pod and add to the poaching liquid. Now we need to emulsify in the butter, remove the pot from the heat and add in 2-3 cubes of cold butter and whisk once butter is incorporated and another 2-3 cubes of butter and repeat process until you have added 100g butter. Once you have incorporated all the butter place the pot back onto a low heat (you don’t want to bring it to the boil as the butter will split) place the lobster tails into the liquid and poach for 4-5 minutes.
4. To finish the risotto, add in the remaining butter, parmesan, and season with salt, stir until silky smooth. Make sure you check the seasoning and adjust if needed. Finish by folding in the freshly chopped chives.
5. To serve place the risotto on the plate and top with a little grated parmesan, lobster tails and some of the poaching liquid.
Bon Appétit :-)
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