Cooking Instructions
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Step 1
Get out a large skillet with deep sides and fill it halfway with water. Bring it to a boil, then add the
Lobster Tails (4)
and cook them until the shells become vivid red, about 8 minutes.
Step 2
Remove lobster tails to a cutting board and let them cool enough to handle. Turn off the stove in the meantime and drain the water out of the skillet, but don't clean it out to keep the lobster flavor. Remove the tail meat from the shell and dice it into small, bite sized chunks.
Step 3
Put the skillet back on the stove and melt
Butter (30 g)
in it. Add the
Garlic (3 cloves)
and let it soften for about 30 seconds, then add in the lobster meat. Let it cook in the butter and garlic for a couple of minutes. Season with
Saffron Threads (1 pinch)
,
Dried Tarragon (1 pinch)
,
Salt (1 pinch)
, and
Freshly Ground Black Pepper (1 pinch)
.
Step 4
Remove lobster from the pan and add
Butter (60 g)
. While it melts, pour the
Chicken Stock (720 mL)
into a small pot on the burner directly next to or behind the skillet. Warm it over medium-low heat.
Step 5
Add
Arborio Rice (295 g)
to the skillet with melted butter and let it toast for a minute. Pour in
White Wine (180 mL)
and let the rice completely absorb it. Stir often. Season with
Saffron Threads (1 pinch)
,
Dried Tarragon (1 pinch)
,
Salt (1 pinch)
and
Freshly Ground Black Pepper (1 pinch)
.
Step 6
Once the wine is absorbed, use a ladle to ladle in about 1/4 of the warmed chicken stock. Continuously stir it into the rice until it is all absorbed.
Step 7
Repeat this 3 more times until the chicken stock is gone and is completely absorbed in the rice. Then add the lobster back in and stir it all well. Take the pan off of the heat and stir in the
Asiago Cheese (15 g)
until it is melted.
Step 8
Scoop it into pretty bowls and serve it immediately. Enjoy!
