Sous Vide Brown Butter Lobster Risotto

Ingredients for 4

• 1 lobster tail, removed from shell

• Salt and freshly ground black pepper

• 6 tablespoons unsalted butter

• 2 1/2 cups chicken stock

• 3/4 cup arborio rice

• 2 tablespoons Madeira

• 1/4 cup grated Parmesan cheese, plus more for serving

• 2 chives, minced

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

• Step 2

  Lightly season the lobster with salt and pepper. Place in a medium zipper lock or vacuum seal bag with 3 tablespoons butter. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 25 minutes.

• Step 3

  While the lobster is cooking, prepare the rice: Bring chicken stock to a low simmer in a small saucepan over medium-high heat. Reduce heat to low and keep stock at a simmer.

• Step 4

  Melt remaining 3 tablespoons butter in a large skillet over medium heat. When the butter stops foaming, add the rice. Cook the rice, stirring, until it begins to turn opaque.

• Step 5

  While stirring constantly, ladle in 1/4 cup chicken stock. Continue to stir. When the rice absorbs most of the liquid, ladle in another 1/4 cup broth.

• Step 6

  Repeat until the rice becomes creamy but still has a slight bite, 10 to 15 minutes, and there is only about 1/4 cup chicken broth left in the saucepan. Keep warm.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Carefully remove the lobster from the bag and transfer it to a cutting board. Slice into bite-sized pieces.

• Step 1

  Add the lobster to the rice, along with the final 1/4 cup chicken broth and Madeira. Continue to stir until the liquid is almost completely absorbed.

• Step 2

  Stir in Parmesan and season to taste with salt and pepper. Serve, garnished with chives and additional Parmesan.

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