Ingredients
- Lobster risotto:
- 1 large Spanish onion, diced
- 2 tablespoons olive oil
- 1 pound arborio rice
- 8 ounces white cooking wine
- 2 cups lobster broth
- 8 ounces cooked lobster meat
- 2 tablespoons unsalted butter
- 1/4 cup grated Asiago
- Foie Gras Butter:
- 1 cup white wine
- 1 diced shallot
- 2 sprigs of fresh thyme
- 2 fresh bay leaves
- 1 tablespoon whole black peppercorn
- 1/4 cup heavy cream
- 1 pound unsalted butter cut into large dice
- 4 ounces diced A or B grade foie gras
- 28 cherry tomatoes, for garnish
Preparation
Step 1
For the Risotto:
In a medium saucepot, saute onions in olive oil on low heat until translucent and tender. Add rice and stir until coated with oil. Add wine and continue to stir until the rice has absorbed most of the wine. Add lobster broth 1/2 cup at a time, while constantly stirring. When the rice is almost tender, add cooked lobster meat, butter, and cheese. Season with salt and pepper, to taste. Set aside.
For the Foie Gras Butter:
Place wine, shallot, thyme, bay leaves, and peppercorns in a saucepot and bring to a boil. Reduce until almost dry. Add cream and reduce by 1/2. Over a medium flame, slowly add butter while constantly whisking until all the butter is emulsified. Be careful not to boil. In a separate pan, sear diced foie gras until evenly browned. Whisk rendered foie gras and rendered fat slowly into the spice-butter mixture. Salt and pepper to taste. Set aside.