Poached Lobster with Saffron Risotto

By chris5863

Ingredients

• 12 C water
• 1/2 C butter
• 1 1/2 C dry white wine
• 1 onion peeled and halved
• 1 bay leaf
• 8 8 oz lobster tails
• 1/2 C melted butter
• 4 lemons, 3 juiced and 1 thinly sliced
• 1 T finely chopped parsley
• Saffron Risotto
• 6 C water
• 1/2 t saffron threads
• 1 T chicken bouillon base
• 3 T butter divided
• 1 red sweet pepper finely chopped
• 1/2 C finely chopped yellow onion
• 1 T finely chopped shallot
• 1 1/2 t salt
• 2 C Arborio rice
• 1/2 C frozen peas
• 1/4 C freshly grated Parmesan Cheese

Details

Servings 8

Preparation

Step 1

In a large pot, combine 12 C water, 1/2 C butter, wine, onion, bay leaf. Slowly bring pot to boil, reduce heat to simmer. Submerge lobsters in water; cook 8 minutes. Remove; keep warm. Prepare risotto

Remove lobsters from shells by cutting lengthwise along sides to separate the shell. Carefully pull meat away from shell with fingers and cut into medallions. To serve, top risotto with lobster, pour melted butter and lemon juice over each serving and garnish with parsely and lemon slices.

Saffron Risotto
In a 3 quart sauce pan combine 6 cups water, saffron threads and buillon base. Bring to boil; reduce ehat to simmer uncovered 5 minutes. In a Saute pan add pepper, onion and shallots to 2 T butter and 2 T EVOO and brown. Add rice and stir for 2 minutes. Begin adding saffron stock 1 C at a time while stirring continually. Do not ad more stock until the stock has been absorbed by the rice. Continue until the rice is tender, add the peas and cheese and remaining T of butter, season to taste.