Lobster and Green Risotto

Ingredients

• 3 Lobster Tails

• 4 tbsp butter

• Salt

• Maldon salt (finishing salt)

• Pepper

• 1/2 cup fresh parsley leaves

• 1/4 tarragon leaves

• 2 cups fresh spinach

• 4 scallions (whites finely chopped, reserve greens)

• 4 tbsp olive oil

• 2 cloves garlic (crushed)

• 1 1/2 cups Arborio Rice

• 1 lemon (for zest)

• 6 cups lobster stock (chicken stock as an alternative)

Directions

For the Risotto:

1. Prepare a large ice bath. In a medium saucepan, bring the stock to a boil over high heat.

2. Add spinach, parsley and tarragon leaves, and scallion greens.

3. Press down with a wire mesh spider to submerge. Cook for 30 seconds, then transfer to the ice bath and chill completely. Remove stock from heat, reserve for later.

4. Transfer blanched greens to the jar of a blender and add 1/2 cup broth. Blend on high speed until completely smooth, about 30 seconds. Transfer to a small bowl and set aside.

5. Heat oil in a heavy 12-inch skillet over medium-high heat until foaming subsides. Add rice and cook, stirring and tossing frequently, about 3 minutes. Add garlic and scallion whites and continue to cook, stirring frequently until aromatic, about 1 minute.

6. Add 3 1/2 cups of broth to the skillet.

7. Cover, and turn heat to the lowest setting.

8. Cook rice for ten minutes undisturbed. Stir once, shake the pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.

9. Remove the lid from the risotto, add the remainder of the broth. Increase heat to high, and cook, stirring and shaking rice constantly until thick and creamy.

10. Off heat, stir in the green puree. Season to taste with salt and pepper.

For the Lobster:

1. Cut the tails down the middle and pull meat through the cut to sit on top of the shells

2. Turn oven on high broiler.

3. Cover the bottom of a glass baking dish with water.

4. Place lobster in the dish and broil for 8-10 minutes until internal temperature reaches 145F.

5. Once done, remove lobster meat from shells.

6. Heat butter until liquid.

7. Mix lobster and butter

To plate:

1. Spoon the risotto into the serving dish.

2. Place lobster on top.

3. Season with Maldon finishing salt.

4. Zest lemon over the risotto and lobster.