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Butter Poached Lobster and Black Truffle Risotto

Butter Poached Lobster and Black Truffle Risotto

Time: 70 minutes

Savory lovers, stop here: this recipe makes use of luxurious truffles, succulent lobster meat, and plenty of butter.

INGREDIENTS

Yield: 4 servings

PREPARATION

Step 1

Over a low heat, warm the butter for poaching. In another sauce pot, bring chicken stock to a boil. Cut the lobster meat into equal sized pieces.

Step 2

Whip the crème fraiche to medium peaks.

Step 3

Heat a large pot over medium heat for the risotto. Add extra virgin olive oil and the minced shallots. Sweat the shallot until translucent. Increase heat to medium-high and add the rice. Toast rice for three minutes, constantly stirring. After three minutes, add the white wine, and cook until the rice has absorbed all the wine, but is not sticking to the bottom. Add hot chicken stock to the rice in four stages, cooking until absorbed each time and stirring constantly throughout.

Step 4

Before the final addition of stock, or when the rice is a few minutes from al-dente, add lobster to the poaching butter and gently warm through.

Step 5

Finish cooking rice and remove from heat. Add crème fraiche, Parmigiano Reggiano, Black Truffle butter to the rice. Micro-plane whole truffle onto the rice, then stir all to combine. Taste for seasoning, adjust as desired.

Step 6

Once the rice is beautifully cooked and seasoned, drain the lobster meat from its butter bath and gently fold into the risotto. Plate in shallow bowls and finish with more parmigiano as desired.