Grilled Lobster Over Risotto

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Grilled lobster over risotto is one of several seafood dishes available at The Chamber.

Lobster
 4 lobster tails, split
 ½ cup clarified butter
 1 tbsp parsley
Risotto
 1 cup arborio rice
 ¼ cup white wine
 ½ cup finely chopped white onion
 3 tbsp minced garlic
 1 cup coconut milk
 3 cups vegetable stock
 1 cup mango stilton, crumbled
 20 spears of asparagus, grilled and seasoned with garlic butter, salt and pepper
 Salt and pepper
Pineapple relish
 1 cup finely chopped red onion
 1 cup chopped pineapple
 2 tbsp lime juice
 ½ cup red pepper, diced
  cup cilantro
 Salt and pepper

1

Saute white onions and garlic until fragrant, then add in arborio rice and saute for 3 minutes.

2

Deglaze with white wine.

3

Cover with 1 cup of stock and reduce until almost dry. Then add another cup and repeat until all stock has been absorbed. Add coconut milk and stilton cheese until thickened.

4

Brush split lobster with clarified butter and sprinkle with salt, pepper and parsley. Grill lobster tails until 140-145 degrees is reached.

5

Mix pineapple, lime juice, red onion, red pepper and cilantro, then season with salt and pepper.

6

Place risotto in center of the plate, top with grilled asparagus and place lobster angled up, then top with pineapple relish.

7

Garnish with fresh herbs.

Ingredients

Lobster
 4 lobster tails, split
 ½ cup clarified butter
 1 tbsp parsley
Risotto
 1 cup arborio rice
 ¼ cup white wine
 ½ cup finely chopped white onion
 3 tbsp minced garlic
 1 cup coconut milk
 3 cups vegetable stock
 1 cup mango stilton, crumbled
 20 spears of asparagus, grilled and seasoned with garlic butter, salt and pepper
 Salt and pepper
Pineapple relish
 1 cup finely chopped red onion
 1 cup chopped pineapple
 2 tbsp lime juice
 ½ cup red pepper, diced
  cup cilantro
 Salt and pepper

Directions

1

Saute white onions and garlic until fragrant, then add in arborio rice and saute for 3 minutes.

2

Deglaze with white wine.

3

Cover with 1 cup of stock and reduce until almost dry. Then add another cup and repeat until all stock has been absorbed. Add coconut milk and stilton cheese until thickened.

4

Brush split lobster with clarified butter and sprinkle with salt, pepper and parsley. Grill lobster tails until 140-145 degrees is reached.

5

Mix pineapple, lime juice, red onion, red pepper and cilantro, then season with salt and pepper.

6

Place risotto in center of the plate, top with grilled asparagus and place lobster angled up, then top with pineapple relish.

7

Garnish with fresh herbs.

Grilled Lobster Over Risotto