2Preheat a pan and add the shells. Sauté for 2 minutes, then add in the wine. Let it reduce.
3Add in whole garlic, shallot, celery, and peppercorn. Simmer for 30-45 minutes. Strain the stock. You should have 4 cups of broth.
4Add the butter and lemon peel to a pot, melt, and add in lobster. Poach on low heat until fully cooked.
5Preheat a pan for 2 minutes on medium heat. Add in panko and salsa macha. Brown until golden on medium heat, about 3-4 minutes. Remove from the pan and wipe clean.
6Add olive oil to the same pan. Add in 4 lemon slices and caramelize with a tiny pinch of salt and sugar on both sides. This should take about 2 minutes per side.
7Remove the lemons from the pan and chop them up.
8In that same pan, add a touch more olive oil, the shallots, thyme, and garlic. Sauté for 2 minutes and add in the orzo. Sauté for 2 more minutes on medium heat.
9Start adding the hot broth 1 cup at a time, risottata style. Cook until al dente, about 3-4 cups of broth.
10Add in miso, mascarpone, a bit of lemon juice, parsley, and the lobster with some of the butter.
11Serve it with the crunchy panko and more parsley.
Ingredients
2 8 oz lobster tails
6 cups water
0.25 cup white wine
2 celery ribs
3 (2 whole and 1 minced) garlic cloves
3 (2 brunoise and 1 whole) shallots
1 tbsp pink peppercorns
1 cup orzo
4 oz unsalted butter
1.5 (peel of 1 and the other 1/2 thinly sliced) lemons