Creamy Lemon Lobster Orzo

60 mins
Serves 1
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Directions

  1. 1Get the meat out of the shells and chop it up.
  2. 2Get the meat out of the shells and chop it up.
  3. 3Get the meat out of the shells and chop it up.
  4. 4Preheat a pan and add the shells. Sauté for 2 minutes, then add in the wine. Let it reduce.
  5. 5Preheat a pan and add the shells. Sauté for 2 minutes, then add in the wine. Let it reduce.
  6. 6Preheat a pan and add the shells. Sauté for 2 minutes, then add in the wine. Let it reduce.
  7. 7Add in whole garlic, shallot, celery, and peppercorn. Simmer for 30-45 minutes. Strain the stock. You should have 4 cups of broth.
  8. 8Add in whole garlic, shallot, celery, and peppercorn. Simmer for 30-45 minutes. Strain the stock. You should have 4 cups of broth.
  9. 9Add in whole garlic, shallot, celery, and peppercorn. Simmer for 30-45 minutes. Strain the stock. You should have 4 cups of broth.
  10. 10Add the butter and lemon peel to a pot, melt, and add in lobster. Poach on low heat until fully cooked.
  11. 11Add the butter and lemon peel to a pot, melt, and add in lobster. Poach on low heat until fully cooked.
  12. 12Add the butter and lemon peel to a pot, melt, and add in lobster. Poach on low heat until fully cooked.
  13. 13Preheat 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.
  14. 14Preheat 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.
  15. 15Preheat 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.
  16. 16Add 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.
  17. 17Add 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.
  18. 18Add 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.
  19. 19Remove the lemons from the pan and chop them up.
  20. 20Remove the lemons from the pan and chop them up.
  21. 21Remove the lemons from the pan and chop them up.
  22. 22In 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.
  23. 23In 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.
  24. 24In 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.
  25. 25Start adding the hot broth 1 cup at a time, risottata style. Cook until al dente, about 3-4 cups of broth.
  26. 26Start adding the hot broth 1 cup at a time, risottata style. Cook until al dente, about 3-4 cups of broth.
  27. 27Start adding the hot broth 1 cup at a time, risottata style. Cook until al dente, about 3-4 cups of broth.
  28. 28Add in miso, mascarpone, a bit of lemon juice, parsley, and the lobster with some of the butter.
  29. 29Add in miso, mascarpone, a bit of lemon juice, parsley, and the lobster with some of the butter.
  30. 30Add in miso, mascarpone, a bit of lemon juice, parsley, and the lobster with some of the butter.
  31. 31Serve it with the crunchy panko and more parsley.
  32. 32Serve it with the crunchy panko and more parsley.
  33. 33Serve it with the crunchy panko and more parsley.

Ingredients

  • 2 8 oz lobster tails
  • 2 8 oz lobster tails
  • 2 8 oz lobster tails
  • 6 cups water
  • 6 cups water
  • 6 cups water
  • 0.25 cup white wine
  • 0.25 cup white wine
  • 0.25 cup white wine
  • 2 celery ribs
  • 2 celery ribs
  • 2 celery ribs
  • 3 (2 whole and 1 minced) garlic cloves
  • 3 (2 whole and 1 minced) garlic cloves
  • 3 (2 whole and 1 minced) garlic cloves
  • 3 (2 brunoise and 1 whole) shallots
  • 3 (2 brunoise and 1 whole) shallots
  • 3 (2 brunoise and 1 whole) shallots
  • 1 tbsp pink peppercorns
  • 1 tbsp pink peppercorns
  • 1 tbsp pink peppercorns
  • 1 cup orzo
  • 1 cup orzo
  • 1 cup orzo
  • 4 oz unsalted butter
  • 4 oz unsalted butter
  • 4 oz unsalted butter
  • 1.5 (peel of 1 and the other 1/2 thinly sliced) lemons
  • 1.5 (peel of 1 and the other 1/2 thinly sliced) lemons
  • 1.5 (peel of 1 and the other 1/2 thinly sliced) lemons
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • olive oil
  • olive oil
  • olive oil
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 3 tbsp mascarpone
  • 3 tbsp mascarpone
  • 3 tbsp mascarpone
  • 2 thyme sprigs
  • 2 thyme sprigs
  • 2 thyme sprigs
  • 1 tbsp miso
  • 1 tbsp miso
  • 1 tbsp miso
  • 0.33 cup panko
  • 0.33 cup panko
  • 0.33 cup panko
  • 1.5 tbsp salsa macha or chili oil
  • 1.5 tbsp salsa macha or chili oil
  • 1.5 tbsp salsa macha or chili oil
  • to taste Salt and pepper
  • to taste Salt and pepper
  • to taste Salt and pepper

Equipment

scissorsknifechopping boardsaucepanplatepanwooden spoonspatula

Tips

  • The caramelized lemons make it so much more delicious
  • The secret ingredient is miso