Lobster Herb Risotto

Описание: Buttery Lobster and Herb Risotto, finish with Beluga Caviar 💚

A blend of basil and spinach, confit garlic and olive oil, thyme and stock, blend this to a vibrant green puree. No need to blanch the herbs, just make sure the stock is below boiling and it will be fine to retain its gorgeous color. Create your traditional risotto. Heating the shallot and butter to toast the risotto before adding in the stock slowly cooking until the risotto is soft. Add the herb puree at the very end and kill the heat before finishing with the Parmesan and pecorino cheeses and butter to toss through. This is served immediately to ensure it is creamy and rich, just like me. 😏💚🤌🏽

Rough Recipe:
1 lobster tail deshelled
Enough butter to lightly cook the lobster
Thyme for love

Risotto rice 200g
600ml chicken stock
40g butter
1 shallot
Lemon juice to taste
Basil and Spinach 50g liquid puree
100g Parmesan and Pecorino
5 garlic cloves
20g extra virgin Olive oil
5g salt
2g cracked pepper

Don’t put cheese on the top of the risotto… it goes in the risotto not on or around the tail because I said so. 🫰🏽

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