Saffron Risotto & Lobster & Lemon-Caviar Ravioli

Ingredients:

Saffron Risotto with Lobster, Morels, and Lemon-Caviar Ravioli with a Lemon, Tarragon, Butter Reduction

The Risotto:

Ingredients:
1/2 cup Arborio Rice
1 1/2 cup Water
1 tbsp Lobster Base
several threads Saffron
1/2 Red Pepper (diced)
1 Shallot (diced)
2 cloves Garlic (diced)
1/2 cup Parmesan Cheese (shredded)
1/2 cup fresh Basil (loosely chopped)

Grind the saffron up with a mortar/pestle.

Step 1:

Add to the water and let soak for 10 minutes.

Dissolve the lobster base in the water.

Step 2:

Saute the pepper, garlic, and shallot in some olive oil until tender. Add the rice and stir continuously for 3 minutes.

Step 3:

Add a third of the stock and stir until all the liquid is absorbed. Add another 1/3 and, again, stir until liquid is absorbed. If needed, add the final third and allow the rice to absorb it. Add the Parmesan cheese. Finish with the basil.

Step 4:

The Lobster and Morels:

Ingredients:
1 Lobster Tail
1/4 oz dried Morels
1 cup Lobster Stock
3/4 lb Butter (cut into small pieces)
1 Tbsp Water

I discovered Thomas Keller's method of cooking lobster in a beurre monte about a year ago and I still strongly believe that this is the best way to cook unshelled lobster. Once you try it, you'll never go back.

Boil a quart of water with a tbsp of vinegar. Pour enough water on the lobster tail to cover it. Allow it to steep about 5-6 minutes. Drain the water and you should be able to easily peel the shell away from the meat, leaving you with a nice chunk of raw lobster.

Step 5:

Bring the Tbsp of water to a boil. Lower the heat and whisk in a few tbsp of butter forming an emulsion which will keep the butter from clarifying. Slowly whisk in the remaining butter. It is important to keep the butter from boiling - actually you'll want to keep it right around 190F - if it boils, you'll lose the emulsion, messing the beurre monte up.

Poach the lobster in the beurre monte for about 6-7 minutes or until fully cooked.

Bring the lobster stock to a boil and add the morels. Cook for about 5 minutes or until they are reconstituted. Drain and dry on a paper towel.

Step 6:

The Ravioli:

Ingredients:
zest from 3 Lemons
juice from 1/2 Lemon
1/2 cup Flour
1 tsp Baking Powder
1/4 tsp Sea Salt
1 Egg
4 Tbsp Black Hackleback Caviar
1 small Shallot (finely diced)
Parsley (finely chopped)

Blot the zest dry with a paper towel and dry in oven at 200F for about 45 minutes. Let cool and use a mortar/pestle to grind into a fine powder.

Step 7:

Mix the zest, salt, flour, and baking powder together. Whisk the egg with the lemon juice. Add about 1/2 of the egg to the dry ingredients and form a ball - add a little bit of egg if dough is too dry. Let the dough rest for about 10 minutes, and knead for 4 minutes.

Step 8:

Halve the dough and roll out two thin sheets.

Step 9:

Combine the caviar with the parsley and shallots.

Step 10:

Divide one sheet of dough into four sections and put a Tbsp of caviar filling in the center of each section. Trace a bit of water around the fillings. Place the other sheet on top and seal around the fillings. Use a cookie cutter to cut out the four rounds.

Boil the ravioli for about 5 minutes or until cooked.

Step 11:

The Lemon, Tarragon, Butter Reduction:

Ingredients:
1 cup White Wine Vinegar
2 stalks Tarragon
8-10 Whole Peppercorn
1 Lemon
1 Shallot
1 cup Lobster Stock
Reserved Beurre Monte from Lobster

Bring the white wine vinegar, tarragon, shallot, 1/2 lemon, and peppercorn to a boil, and reduce by 3/4. Strain well.

Step 12:

Bring the lobster stock to a simmer and squeeze in the juice from the other 1/2 lemon. Add the tarragon reduction and slowly whisk in the reserved beurre monte. Reduce by 1/2 or until it starts to thicken.

Step 13:

Plate the risotto. Spoon the reduction around the risotto and arrange the morels and lobster. Garnish with the ravioli and a few leaves of basil for color.