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Champagne Lobster
Accompanied with squash blossom, risotto and pistachios, with tender green bean salad.
Ingredients
- 1 piece lobster
- 1 cup champagne
- 100 ml whipping cream
- 1 clove garlic, minced
- 1 tbs parsley, chopped
- 4 pieces of fresh squash blossom
- 10 grams pistachios, chopped
- 80 grams Arborio rice
- 100 ml white wine
- 10 grams of leeks, diced
- 50 grams butter
- Drizzle of olive oil
- 1 piece shallot, chopped
- 100 grams green beans
- 10 grams carrots, chopped into thin strips
- Salt and pepper, freshly ground
Instructions
Wash rice and drain. Place a pan on the burner with half the butter and a little oil. Add the rice and gently fry. Add the leek and pistachio, then add the wine and half a glass of water. Season with salt pepper and let simmer until it turns a soft, creamy texture. Open the squash blossoms and fill them, leaving them to the side till it is time to serve plates. Place a large frying pan on the burner, clean the lobster, and open it in half or just remove the tail and shell. Place butter in the pan with a little oil (this prevents the butter from burning). Put in the lobster and let cook for five minutes, then add the shallots, garlic, and parsley. Add the champagne and leave until it almost completely reduced, add the cream, and the salt and freshly ground pepper; remove from heat.
Serve on a platter bathed in the lobster sauce that was made with the cream, accompanied by the flower-filled risotto and green beans mixed with a few carrots. You can put any seasoning of your choice for green bean salad.
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