30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Great-Uncle Edgar's Lobster And Saffron Risotto
Great-Uncle Edgar's Lobster And Saffron Risotto
Great-Uncle Edgar's Lobster And Saffron Risotto
⏱1h 30m
👥4
🔥800 cal
Expert
🍽️Holiday
A luxurious and refined risotto showcasing the finest ingredients and techniques. This version features a lobster reduction, brown butter, and a delicate saffron foam.
A luxurious and refined risotto showcasing the finest ingredients and techniques. This version features a lobster reduction, brown butter, and a delicate saffron foam.
Prepare Lobster Stock using reserved lobster shells. Reduce the stock to intensify flavor.
Bloom Saffron Threads in 2 tablespoons of hot Lobster Stock for 10 minutes.
Heat Clarified Butter in a large, heavy-bottomed pot over medium heat. Add Shallot and cook until translucent, about 3 minutes.
Add Carnaroli Rice and toast for 3-4 minutes, stirring constantly, until the edges become translucent.
Pour in Dry Champagne and cook, stirring, until absorbed.
Add a ladleful of heated Lobster Stock to the rice, stirring constantly until absorbed. Continue adding stock, one ladleful at a time, stirring continuously, until the rice is creamy and al dente (about 20-25 minutes).
Stir in the bloomed Saffron Threads and Lobster Meat during the last 5 minutes of cooking.
Remove from heat and vigorously stir in Parmigiano-Reggiano Cheese and Brown Butter until emulsified. Season with Fleur de Sel and White Pepper to taste. Finish with Lemon Juice.
For the Saffron Foam: Combine Lobster Stock, Saffron Threads, and Soy Lecithin in a blender. Blend until foamy.
Serve risotto immediately, topped with Saffron Foam.
1 lb450 gLobster Meat-cooked, diced, and reserved shells for stock
2 tbsp30 mLBrown Butter
1 tbsp15 mLLemon Juice-freshly squeezed
1/2 cup120 mLLobster Stock
1/4 tsp1.25 mLSaffron Threads
1 tbsp15 mLSoy Lecithin
Fleur de SelTo taste
White PepperTo taste
Equipment
Large heavy-bottomed pot
Ladle
Blender
Immersion Blender (optional)
Fine-mesh sieve
Zester
Measuring cups and spoons
Instructions
Prepare Lobster Stock using reserved lobster shells. Reduce the stock to intensify flavor.
Bloom Saffron Threads in 2 tablespoons of hot Lobster Stock for 10 minutes.
Heat Clarified Butter in a large, heavy-bottomed pot over medium heat. Add Shallot and cook until translucent, about 3 minutes.
Add Carnaroli Rice and toast for 3-4 minutes, stirring constantly, until the edges become translucent.
Pour in Dry Champagne and cook, stirring, until absorbed.
Add a ladleful of heated Lobster Stock to the rice, stirring constantly until absorbed. Continue adding stock, one ladleful at a time, stirring continuously, until the rice is creamy and al dente (about 20-25 minutes).
Stir in the bloomed Saffron Threads and Lobster Meat during the last 5 minutes of cooking.
Remove from heat and vigorously stir in Parmigiano-Reggiano Cheese and Brown Butter until emulsified. Season with Fleur de Sel and White Pepper to taste. Finish with Lemon Juice.
For the Saffron Foam: Combine Lobster Stock, Saffron Threads, and Soy Lecithin in a blender. Blend until foamy.
Serve risotto immediately, topped with Saffron Foam.
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