Butter poached lobster risotto because we can be a bit fancy too

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butter poached Lobster risotto as the second one of our Duo risotto talk about a perfect bite we start by thanking these lobsters for their sacrifice and in the steam oven they go for about 7 to 8 minutes and once cool we can start deshelling and removing the meat I use the combination of scissors in the back of my knife while carefully trying to keep the flesh intact to make the lobster stock we saut onions and carrots mushrooms and tomatoes with tomato paste and miso before adding all of our lobster shells to the pot de glazing with white wine before covering with water and adding a few bay leaves as that simmers we can sauté onions and toast our arroo rice de glaze once again with white wine and add our Lobster sock slowly the secret to a good risotto is just time and attention we can now poach our Lobster in butter and a little bit of water making sure to go low and slow to just bring it back up to Temp stir in some of the lobster butter to finish your risotto and we can go about portioning and plating and don’t forget to drizzle a little bit more of your lobster butter cook risotto for the people you care about and that’s how we made