Creamy Lemon Lobster Orzo
Directions
- 1Get the meat out of the shells and chop it up.
- 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
- 1 pinch sugar
- olive oil
- 0.25 cup fresh parsley
- 3 tbsp mascarpone
- 2 thyme sprigs
- 1 tbsp miso
- 0.33 cup panko
- 1.5 tbsp salsa macha or chili oil
- to taste Salt and pepper
Equipment
scissorsknifechopping boardsaucepanplatepanwooden spoonspatula
Tips
- The caramelized lemons make it so much more delicious
- The secret ingredient is miso
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