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| Pan seared Lobster tail with black risotto |
yield 1 portion
250 grams/ 1 pc lobster tail
60 grams - risotto
30 grams - butter
30 grams - olive oil extra virgin
50 ml - brandy
30 ml - white wine
20 grams - mascarpone
10 grams - salmon roe
10 grams - mozzarella cubes
10 grams - parmesan cheese
10 grams finely chopped onions
50 grams bread crumbs
Fry oil in a pan
Chopped parsley
Lemon rind
salt & pepper
METHOD AND INSTRUCTIONS
1. Saute' chopped onion with butter and olive oil into golden
brown. Add the whole meat of the lobster and drizzle with white wine, add
lobster bisque, simmer until cooked, sprinkle with chopped parsley.Take off
from heat, Fold in mascarpone and butter. set aside.
2.Saute' chopped onion with butter and olive oil into golden
brown. Add risotto, Fold and mix all together.Add White wine and cover for a
minute, Uncover and simmer, mixing continously until desired doneness. Take off
from heat, Fold in butter,lemon rind and mascarpone.,Set Risotto on the center
of the plate in a ring mold , Slantly place pan fried lobster on the side of
the risotto,
3.Garnish with deep fried black risotto " croquete", baby
asparagus, dill, and drops of salmon roes serve hot.
LOBSTER BISQUE
In a pan , saute’ 1 kg lobster head with carcasses,( no meat ) and
olive oil.
Add 100 grams each of carrots, celery, rice flour ( or ordinary
rice grain ) onion, fresh tomatoe concasse and 50 grams of coarsely chopped
parsley. Cook for 15 minutes, mix and stir continuesly. Flame with 50 ml of
brandy.add lobster broth and with low heat cook for 1 hour.
Strain finely, place in a blender. Blend thoroughly, Salt and
pepper to taste.
BLACK RISOTTO CROQUETTE
Cook black risotto as step 3 indicates. Cool down. Form risotto
stick, stuff with mozzarella cubes
Roll on flour dusting, Roll on egg batter.
Mix parmesan cheese,bread crumbs,lemon skin finely chopped all
together.
Roll risotto stick on this and assuring it sticks al
together.
Deep fry. Strain for excess oil. Cut slantly crosswise for
garnish.
This plate is frequently prepared in an ala carte restaurant
wherein all those required small quantity ingredients are prepared in bulk quantities
in the kitchen and also according to average orders of one service lunch or
dinner.
