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lemon saffron risotto

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60 min

Saffron Risotto and Lobster with Lemon-Caviar Ravioli

Saffron Risotto and Lobster with Lemon-Caviar Ravioli Photo 1

Time

60 min

Serving

4 persons

Calories

334

Rating

4.00★ (1)

Author: Monica Feluchi

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

  • 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
  • morels: 0.25 oz. (dried)
  • 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

Metric Conversion

Stages of cooking

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  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.

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  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.

     

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  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.

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  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.

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  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.

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  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.

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  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.

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

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  9. Mix caviar with parsley and shallots.

     

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  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.

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  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.

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  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.

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  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!

    Saffron Risotto and Lobster with Lemon-Caviar Ravioli Photo 14

History of the Saffron Risotto and Lobster with Lemon-Caviar Ravioli

Saffron risotto is a classic Italian dish that originated in the northern region of Lombardy. The addition of saffron gives the risotto its signature yellow color and a unique aroma. Lobster, on the other hand, is a popular seafood in many parts of the world, especially in coastal areas. Combining these two flavors together with lemon-caviar ravioli results in a luxurious and decadent dish that is perfect for special occasions.

Tips and Tricks for Saffron Risotto and Lobster with Lemon-Caviar Ravioli Recipe

  • Use high-quality ingredients for the best flavor. Arborio rice, lobster, and saffron are the stars of the dish, so make sure you get the best quality you can afford.
  • Don't rush the risotto. Stirring the risotto patiently and adding the stock gradually is crucial for achieving the perfect creamy texture. Take your time and enjoy the cooking process.
  • Poach the lobster gently in the beurre monte, so it stays tender and juicy. Beurre monte is a classic French butter sauce that helps to coat the lobster and adds richness to the dish.
  • Blot the lemon zest with a paper towel to remove excess moisture and prevent the ravioli from getting soggy.
  • Keep the ravioli filling simple with just caviar, parsley, and shallots. This allows the flavor of the filling to shine through and complements the saffron risotto and lobster.

Tips for presenting the dish

  • Use a deep plate to showcase the layers of the dish.
  • Spoon the sauce around the risotto and lobster for a dramatic effect.
  • Garnish with a few leaves of basil or parsley for a pop of color and freshness.
  • Serve with a glass of white wine, such as Chardonnay or Pinot Grigio, to enhance the flavors of the dish.

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