Instructions
- Prepare the Lobster: Steam or boil the Lobster for 15-20 minutes per pound. Remove and let cool slightly. Crack and remove the meat, reserving the shells for stock if desired.
- Prepare the Saffron Risotto: Bloom the Saffron Threads in 2 tbsp of warm Chicken Broth. In a large saucepan, sauté the Shallot in 1 tbsp of Butter until translucent. Add the Arborio Rice and toast for 2-3 minutes. Deglaze with White Wine and cook until absorbed. Gradually add the warm Chicken Broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. Stir in the Saffron mixture during the last addition of broth. Once the rice is creamy and al dente, stir in the remaining Butter and Parmesan Cheese. Season with Salt and White Pepper.
- Prepare the Lemon-Herb Beurre Blanc: In a saucepan, reduce the White Wine to almost dry. Add the Heavy Cream and reduce by half. Whisk in the cold Butter, one cube at a time, until emulsified and the sauce is smooth and glossy. Stir in the Lemon Juice and chopped Herbs. Season with Salt and White Pepper.
- Serve: Plate the Saffron Risotto, top with the Lobster meat, and drizzle generously with the Lemon-Herb Beurre Blanc.
