Saffron Infused Lobster Risotto with Citrus Beurre Blanc

Ingredients

• •2 6 oz lobster tails
• •1.5 cups arborio rice
• •0.25 grams saffron threads
• •1 tsp sea salt
• •0.5 tsp black pepper
• •6 tbsp butter
• •2 shallots
• •3 garlic cloves
• •0.5 cup dry white wine
• •5 cups chicken stock
• •0.5 cup grated Parmesan cheese
• •0.25 cup heavy cream
• •1 lemons zest and juice
• •1 orange zest and juice

Instructions

1. 1

   Prepare lobster tails by boiling for 8-10 minutes in salted water until fully cooked, then cool and remove meat from shells.

   ⏱️ 9 minutes
2. 2

   Chop shallots and garlic finely.
3. 3

   In a saucepan, heat chicken stock over low heat; add saffron to infuse flavor.
4. 4

   In a large skillet, melt 3 tablespoons of butter over medium heat; add shallots and garlic, sautéing until translucent (about 4 minutes).

   ⏱️ 4 minutes
5. 5

   Add arborio rice to the skillet; toast lightly for 2 minutes, stirring frequently.
6. 6

   Pour in dry white wine; stir continuously until absorbed completely.
7. 7

   Begin adding warm saffron-infused chicken stock one ladle at a time, stirring constantly until each addition is absorbed before adding more; this process should take about 18-20 minutes.
8. 8

   When rice is al dente and creamy, fold in lobster meat and grated Parmesan cheese.
9. 9

   'Remove from heat and let rest for 2 minutes while you prepare the beurre blanc.'

   ⏱️ 2 minutes
10. 10

    'For the beurre blanc: In a small saucepan, combine lemon juice, orange juice, lemon zest, orange zest, and reduce over medium heat until it reaches syrupy consistency (about 5-7 minutes).'

    ⏱️ 6 minutes
11. 11

    'Lower the heat; whisk in remaining butter piece by piece until emulsified and smooth.'
12. 12

    'Season with salt and pepper to taste.'
13. 13

    'To serve: Spoon risotto onto plates and drizzle with citrus beurre blanc.'
14. 14

    'Garnish with additional lobster pieces if desired.'