Register

Log in

Log in Healthydish.club

With e-mail or username

Incorrect username or password. Please check the correctness of the username and password and try again.

Forgot your password? Create an account

Forgot your password?

Please type your Email and press "Send".
New password will be sent on your Email. Thanks.

Register

Your password has been reset.
Please cheсk your inbox.

It’s easy to become a part of Healthydish.club

or Register with e-mail

By clicking "Join to Healthydish.club", I agree to HealthyDish.Club's Terms and Сonditions and that I have read HealthyDish.Club' Data Policy and HealthyDish.Club' Cookie Use.

Already have an account?

Only authoriazed user can evaluate recipes and tips as well as leave their comments.
If you want to evaluate this recipe or tip, please authorize or register.

Log in Healthydish.club

With social media

With e-mail or username

Incorrect username or password. Please check the correctness of the username and password and try again.

Forgot your password? Create an account

Saffron Risotto and Lobster with Lemon-Caviar Ravioli

| Added by: | All author's recipes 494 | All author's tips 12 | Rating: likes 3, dislikes: 1

If you like seafood, then this dish will certainly appeal to you! Saffron risotto and lobster with lemon-caviar ravioli… Doesn’t it sound tempting! It does! So, learn the recipe and follow the steps to cook the dish right away!

Ingredients
Ingredients
  • arborio rice: 0.5 cup
  • water: 1.5 cup
  • lobster base: 1 Tbsp
  • saffron: 3 piece
  • red pepper: 0.5 piece (diced)
  • shallot: 3 piece (diced)
  • garlic: 2 clove (diced)
  • parmesan: 0.5 cup (shredded)
  • basil: 0.5 cup (fresh and loosely chopped)
  • lobster tail: 1 piece
  • dried morels: 0.25 oz.
  • lobster stock: 2 cup
  • butter: 100 g (cut into small pieces)
  • lemon zest: 3 Tbsp
  • lemon juice: 2 Tbsp
  • flour: 0.5 cup
  • baking powder: 1 tsp
  • egg: 1 piece
  • sea salt: 0.25 tsp
  • black hackleback caviar: 4 Tbsp
  • parsley: 0.5 bunch (finely chopped)
  • white wine vinegar: 1 cup
  • tarragon: 2 piece
  • peppercorn: 10 piece
  • lemon: 1 piece
  • lobster Beurre Monte: 5 Tbsp
saffron risotto and lobster with lemon-caviar ravioli
Stages of cooking
Stages of cooking
saffron risotto and lobster with lemon-caviar ravioli
1

Pour water into a pot. Grind saffron and let it soak in water for about 10 minutes. Dissolve the lobster base in the water as well.

saffron risotto and lobster with lemon-caviar ravioli
2

Take a frying pan and add olive oil. Sauté garlic, pepper and shallot until they are ready. Add rice and keep sautéing for about 3-4 minutes, stirring it regularly.

 

saffron risotto and lobster with lemon-caviar ravioli
3

Pour 1/3 of the stock and stir until the liquid gets absorbed. Add more stock, stir and wait until the liquid gets absorbed once again. Then add the rest of the stock and repeat the step. Dredge with Parmesan cheese and basil.

saffron risotto and lobster with lemon-caviar ravioli
4

Now, let’s cook the lobster. Boil a quart of water with one tablespoon of vinegar. Pour enough water on the lobster tail to cover it. Allow it to steep for about 5-6 minutes. Drain the water and carefully peel the shell away from the meat, leaving you with a nice chunk of raw lobster.

saffron risotto and lobster with lemon-caviar ravioli
5

Boil one tablespoon of water on small fire. Whisk in a few tablespoons of butter. Slowly, whisk in the remaining butter. It is important to keep the butter from boiling. Poach the lobster in the beurre monte for about 6-7 minutes or until it is ready. 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.

saffron risotto and lobster with lemon-caviar ravioli
6

To cook ravioli, blot the zest, dry it with a paper towel and then dry in the oven at 93 C (200 F) for about 45 minutes. Cool it a bit and grind into powder.

saffron risotto and lobster with lemon-caviar ravioli
7

Mix salt, zest, flour and baking powder together. Whisk the egg with the lemon juice. Add about half of the egg to the dry ingredients and form a ball. Let the dough rest for about 10 minutes and knead for 4 minutes more.

saffron risotto and lobster with lemon-caviar ravioli
8

Divide the dough into 2 parts and roll out two thin sheets.

saffron risotto and lobster with lemon-caviar ravioli
9

Mix caviar with parsley and shallots.

 

saffron risotto and lobster with lemon-caviar ravioli
10

Now, divide one sheet of dough into four sections. Put one tablespoon of caviar into center of each section. Sprinkle the filling with water. Place the other sheet on top and seal the edges. Boil the ravioli for about 5 minutes until they are ready.

saffron risotto and lobster with lemon-caviar ravioli
11

Take a pot, mix white wine vinegar, tarragon, shallot, 1/2 lemon and peppercorn in it. Bring to a boil and reduce by ¾. Strain well.

saffron risotto and lobster with lemon-caviar ravioli
12

Pour the lobster stock into another bowl and simmer a bit. Squeeze in lemon juice. Add the tarragon mixture then and carefully whisk in beurre monte you have left. Reduce by 1/2 or until the sauce starts thickening.

saffron risotto and lobster with lemon-caviar ravioli
13

Prior to serving the dish, put risotto on the plate. Spoon the sauce around it, arrange lobster and the morels. Garnish with ravioli and a few leaves of basil for saturated color. Enjoy!

How did you like this recipe?
0
0.00/5 from 0 reviews

Leave a comment

To leave a comment, please log in or register