Lobster poached in vanilla bean butter served with saffron, sweet pea risotto

Name: Lobster poached in vanilla bean butter served with saffron, sweet pea risotto
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb unsalted butter; 1 split vanilla bean; 1 1/2 cup arborio rice; 5 cup seafood broth; 3 tbsp shredded parm; 1 pinch saffron; 1/2 cup sweet peas; 1/4 cup olive oil; 1 salt; 1 pepper; 2 tbsp shallot; 1 tbsp garlic

Jose Hernandez @cook_2992442

Key West, Florida

lobster with light vanilla notes and a rich creamy risotto

Jose Hernandez @cook_2992442

Key West, Florida

lobster with light vanilla notes and a rich creamy risotto

Saved

Ingredients

1 hour

2 servings

vanilla butter
1 lbunsalted butter
1split vanilla bean
saffron risotto
1 1/2 cuparborio rice
5 cupseafood broth
3 tbspshredded parm
1 pinchsaffron
1/2 cupsweet peas
1/4 cupolive oil
1salt
1pepper
2 tbspshallot
1 tbspgarlic

Saved

Steps

1 hour

1

vanilla butter
turn stove on lowest setting. place butter and vanilla bean in small sauce pot and put on stove
let warm for at least 30 min before use.
2

risotto
place suace pan on med/low on the stove. place oil and rice in pan and toast for 7/10 min.
3

place minced shallot and garlic in rice pan toast 5 more min
4

thrown in pinch of saffron and slowly start to pour stock into rice.
pour about a cup at a time and stir slowly. this is whats going to give our rice its creamy texture
salt and pepper to taste
5

about five min before rice is ready add shredded parm and sweet peas
6

Lobster
place two shelled lobster tails in warm butter for about 7/9 min
remove from butter
slice into rounds
7

Plating
place risotto on plate.
lay lobster rounds on top of rice
garnish with saffron, finishing salt and pepper. serve with poaching butter