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Ingredients
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Lobster and Glaze
Risotto Base
Cheese Crisps
Method
Lobster and Glaze Preparation
- 1
Sauté Lobster
In a large skillet, melt butter over medium heat. Add shallots and garlic, and sauté until soft. Add lobster meat and sauté until just cooked through. Remove from pan and set aside.
- 2
Make Lobster Glaze
In the same skillet, add lobster stock, heavy cream, brown sugar, salt, and pepper. Simmer until reduced by half and thickened, about 10-15 minutes.
Risotto Preparation
- 3
Cook Risotto
In a separate pot, heat olive oil over medium heat. Add Arborio rice and toast for about 2-3 minutes. Pour in white wine and stir until absorbed. Gradually add lobster stock mixture, one ladle at a time, stirring frequently until absorbed before adding more.
- 4
Finish Risotto
Once rice is al dente and creamy, stir in the sautéed lobster, Parmesan cheese, and parsley. Adjust seasoning with salt and pepper.
Cheese Crisps Preparation
- 5
Make Cheese Crisps
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spoon small mounds of Parmesan cheese onto the sheet and flatten slightly. Bake for 5-7 minutes until golden brown. Let cool before serving.