Pan Seared Lobster Tail with Black Risotto

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.