Grilled Lobster with orange sabayon and truffle risotto
- Lobster tail - 2
- Caviar - 4-5 teaspoons
- Wax beans - 12-15
- Edible flowers - as needed
- Orange sabayon
- Egg yolk - 2
- Orange juice - 1/2 cup
- Grand Marnier - 3-4 Tablespoons
- Truffle risotto
- Rice - 1 Cup, Arborio (or other Italian like Carnaroli)
- Butter - 1 Tablespoon
- Extra Virgin Olive Oil - 1 Tablespoon
- Shallot - 1 medium, sliced
- garlic - 1, clove, chopped
- oyster mushrooms - dried, 5
- Preserved Black Truffle - 1/2 tablespoon approx
- Truffle scented olive oil
- chicken broth - 1/2 cup
- white wine - 1/4 cup
Just for a change, this past weekend, Moira and I ended celebrating our anniversary at home instead of dinning out. So I decided to cook something special. This is part of a three course meal that also included Scallops in a shrimp sauce with ginger ice cream and Tempura Lamb Chops.
The combination of lobster with orange can never go wrong. I was thinking of something not too heavy and this orange sabayon came to mind, nice texture to balance the soft lobster taste. Instead of serving the whole tail, I decided to cut it in slices on top of the sabayon and with caviar on top. The truffle risotto ended being a good addition, a nice side, but also a good complement in terms of texture and aromas.
- 30 minutes before start cooking the risotto, put the oyster mushroom to hydrate on 2 cups of hot water. Once they are ready, strain the liquid and reserve it aside. Clean the mushroom under running water. Set Aside on drainer. Filter the liquid using a paper towel.
- On a sauce pan over medium heat, put the butter and olive until melted. Add the shallots and garlic, saute for a couple of minutes.
- Add the rice and let it cook, gently stirring every now and then with the help of a wooden spoon, until glazed.
- Add the white wine and let it evaporates completely.
- Add the broth. Gently stir with the wooden spoon to make sure it doesn't stick to the bottom. Risotto doesn't need stirring. So be gentle. Let the liquid cook the grains at its own time.
- Once the liquid is almost evaporated, add one cup of the reserved liquid -used to hydrate mushroom- and repeat the process. You need to continue repeating this operation until the grain is cooked and you reached the desired consistency. This might take around 30 minutes. I love it al dente, that is has some texture when you bite it and is not all mushy because it's over cooked. If you run out of liquid, you might add some water.
- When the risotto is almost done, add the mushroom -cut in small pieces- and truffle scented olive oil. Taste and season with pepper and salt.
- Add the sliced truffles, stir gently and set aside covered.
- Bring the lobster tails to room temperature. On a large pot, bring water to boil. Add 1/2 tablespoon of salt. Let it boil again.
- Add the lobster tail and let them cook for 5-6 minutes. (Shells turn bright red and the meat is tender when poked with a fork).
- In the meantime heat a grill or large skillet.
- Cut the back of the shell lengthwise at both end so as to release the lobster meat as one piece.
- Rub the grill or large skillet with olive oil. Grill the lobster tail until golden 1-2 minutes per side.
- Cut the lobster in thick slices.
- Heat the orange juice and reduce to half of its volume.
- Prepare a bain-marie.
- In an aluminum or glass bowl whisk the egg yolks, orange juice and Grand Marnier.
- Set the bowl on the bain-marie and whisk continuously as the liquid heats up.
- When the sabayon has been cooking for about 5 minutes, it's the moment where you want to grill the lobsters.
- Don't forget about the sabayon, continue whisking every time you can.
- Once the sabayon has the right consistency, remove from the heat.
Grilled lobster with orange sabayon is a must try for an elegant occasion. Paired with a truffle risotto is a perfect recipe for a romantic dinner.Add to Favourites