What could be more complementary to the delicate, creamy substance of risotto than the tender, delicate sweet flavor of lobster? Brown butter lobster risotto is the perfect risotto and the flavors this recipe produces are incredible: the sharpness of the parmesan, the boldness of the Madeira wine, the smooth richness of the butter-poached lobster—this is a dish to make for people you adore. This is love—and luxury—in a bowl.
- 3/4 c Arborio rice
- 2 1/2 c chicken stock (kept at a simmer)
- 1/4 c grated parmesan cheese
- 1 lobster tail
- 6 tbsp butter
- 2 chive sprigs
- 2 tbsp Madeira wine
Set your Anova to 140F (60C). While your water heats up, we can start on our lobster. Using your kitchen shears, cut along the back side of the lobster until you can pull the tail meat out in one piece. Place the tail meat with 3 tbsp of butter into a vacuum seal bag and drop into your 140F (60C) water for 25 minutes.
While your lobster is cooking, we can get our rice started. Take 3 tbsp of butter and start to cook it over medium heat until the butter starts to turn brown. Once it does, add your Arborio rice and cook the rice until it starts to look a bit transparent.
Once the rice looks transparent, start adding 1/4 c of your simmering chicken stock to the rice and stir constantly. This will help to bring out the starches of the rice. As you notice the rice absorbing most of the cooking liquid repeat this step over and over until the rice becomes al dente and has a nice creamy texture. This will take 10-15 minutes. As your rice is still cooking, your lobster tail will finish. Pull your lobster tail out and start to cut into chunks.
Reserve until the risotto is almost ready. When you put in your final 1/4 c of chicken stock, add 2 tbsp of Madiera wine and your lobster chunks. When the liquid is almost absorbed, stir in your parmesan cheese.
I suggest garnishing with chopped chive and a touch more parmesan.