Sous Vide Brown Butter Lobster Risotto
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
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
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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.
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.
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.
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.
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.
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.
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.
Stir in Parmesan and season to taste with salt and pepper. Serve, garnished with chives and additional Parmesan.