RECIPE: butter poached lobster tail with macadamia nut risotto

JACKSONVILLE, Fla. – Butter Poached Lobster Tail with Macadamia Nut Risotto

Basic Risotto

Ingredients:

4oz Arborio Rice
1 oz Olive Oil
1 tbl Minced Shallot
1 qts. Vegetable Stock

Method:

1. Lightly sauté the shallots in olive oil over low heat in a stainless steel rondo.
2. Next combine the rice and cook for one minute.
3. Turn the heat up to medium low and start adding vegetable stock 1 oz at a time.
4. Remember to stir every 90 seconds. Once stock is evaporated add the ounce.

Risotto Pickup

1 T Shiitake (julienne)
1 tsp Red Onion (diced, seared)
1 tsp White Wine
1 tsp Carrots (diced, blanched)
1 tsp Celery (small diced)
2 oz Vegetable Stock
2 ½ oz Arborio Rice (cooked)
1 ½ tsp Asparagus (blanched, thinly sliced on a bias)
1 tsp English Peas (blanched)
1 T Shiso Mac Nut Pesto
1 tsp Parmesan Cheese
1 T Whipped Cream
1 tsp Unsalted Butter
½ tsp Kosher Salt
1/8 tsp Black Pepper

Method:

1. Sauté shiitake mushrooms and red onion lightly over medium heat.
2. Once they are slightly caramelized deglaze with white wine. Add in cooked arborio rice, celery, carrots and vegetable stock & reduced.
3. Next add asparagus and English peas.
4. Add in pesto, parmesan cheese, butter and cream to give the risotto a creamy consistency. Add salt and pepper to taste.

Adam Hyatt
Chef Partner
Roy's Jacksonville Beach
2400-101 S. 3rd Street
Jacksonville Beach, Fl 32250