INGREDIENTS

BUTTER POACHED LOBSTER

• 2 1-1.5 lb lobsters
• 4 tbsp of unsalted butter
• 2 cloves garlic
• 1 tbsp of thyme

BROWN BUTTER

• 2 – 3 tbsp unsalted butter
• 2 – 3 tbsp lobster poached butter

LOBSTER RISOTTO

• 6 cups lobster stock
• 1 tsp paprika
• 2 cloves of garlic
• 2 – 3 tbsp lobster poached butter or regular unsalted butter or olive oil (this is to saute onions)
• 2 shallots diced finely
• 1 cup arborio rice
• ½ cup white wine
• 1/2 cup freshly grated parmesan
• 2 tbsp lobster poached butter or unsalted butter (this is to finish the risotto)
• Salt to taste
• Chopped spring onions or chives to serve

DIRECTIONS

BUTTER POACHED LOBSTER TAILS

1. Steam lobster for 6-8 minutes.
2. Place the cooled lobster tails on a cutting board, with the underside of the tails facing up. Cut along the middle using kitchen shears. Then pull the shell apart to expose the lobster meat and gently remove the meat from the shell. 
3. In a small saucepan – place ¼ cup of water, with 2 clove of garlic and thyme. Bring the water to a simmer over medium heat. Lower the heat to low.
4. Cut the butter into blocks (2 tbsp blocks). Add one block into the simmering water and whisk constantly to dissolve the butter.
5. Before all the butter has melted, add another cube and whisk it in. Keep adding butter until all the butter is melted, but still emulsified. Make sure to not let the butter boil.
6. Once all the butter is added and it’s steaming, add in the 2 lobsters.
7. Poach the lobster meat by spooning the butter over it, and gently stir the lobster meat in the pot, until fully cooked
8. Remove the lobster from the pot, and allow them to cool on a plate. Once cooled down, chop the lobster tail meat into big chunks. Set aside until needed. 

BROWN BUTTER

1. Place the unsalted butter in a non-stick pan. Heat over medium heat and stir until the butter melts completely, and the milk solids turn a toasty brown color. Then remove from the heat.
2. Add the lobster poached butter and stir to mix. Set aside.
3. Reheat the butter if it solidifies before serving.

LOBSTER RISOTTO

COOKING STOCK

1. Once lobsters boiled, remove claws and tail and put shell of lobster back into water. Continue to simmer for 30 minutes so lobster flavor is infused in water.

RISOTTO

1. Heat a pan (10 – 12 inches) over medium heat. Add 2 – 3 tablespoons of the lobster poached butter or olive oil. When the butter is heated, add the shallots and a generous pinch of sea salt and saute until the shallots have softened.
2. When the shallots have softened, add the risotto. Stir continuously for about 2 – 3 minutes, until the rice is very slightly toasted.
3. Add a ¼ cup of the warm stock and a ¼ cup of the wine to the risotto. Stir continuously over medium heat, until the rice absorbs the liquid. Add another ¼ cup of warm stock and the rest of the wine and stir until the rice absorbs this as well.
4. Now add ½ cup of the warm stock and stir until the rice absorbs the liquid, and continue adding ½ cup of stock at a time while stirring and allowing the rice to absorb the liquid, until the rice is cooked. The arborio rice should swell up and be cooked to al dente. You can use about 3.5 – 4 cups of the stock, and it can take up to 20 minutes to cook the rice.
5. When the rice is cooked through, add the lobster poached butter (or unsalted butter) and freshly grated parmesan cheese (or pecorino romano) and stir it into the risotto. Taste and season with extra salt if necessary.
6. If you’re serving the risotto right away, add the chopped lobster and stir it in until the lobster is heated through.
7. Serve warm, with a sprinkling of spring onions or chives, and a drizzle of brown butter.