with Butter Poached Lobster Tail
- 28 ounces chicken stock
- 1 tablespoon vegetable oil
- 1/2 onion, finely chopped
- 1 cup Arborio rice
- 1 pinch of salt
- 1 cup white wine
- Large pinch of saffron
- 2 sticks plus 1 tablespoon butter, unsalted, cut into small pieces
- 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)
- 3 tablespoons water
- 2 lobster tails, removed from the shell
- 2 (9¾-inch) wooden skewers
- Bring chicken stock to a low simmer over medium heat in a medium pot.
- Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes.
- Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes.
- Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock.
- Continue adding stock at intervals, allowing rice to absorb it before adding the next ladleful. Cook until rice is creamy and a little “loose.”
- Stir in 1 tablespoon of the butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes.
- Divide among 2 bowls. Garnish each with cheese shavings, if desired.
Butter Poached Lobster Tails
- Run a wooden skewer lengthwise down the center of each lobster tail. This will keep it from curling while cooking. Trim the ends of the skewers as necessary to fit lobster tails in the pan.
- Heat a large skillet over medium heat, and add the water. Once the water begins to bubble, slowly add the butter in pieces. Do not heat the butter too much, or it will break.
- Add the two lobster tails and baste with the butter while cooking. When finished, the lobster should have an internal temperature of 145°F. Do not go over this temperature or the lobster meat will be rubbery.
- Place on top of the Saffron Risotto, and serve immediately.