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.
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Pro-level cooking techniques made simple.
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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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.
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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.
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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.
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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.
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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.
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Finishing Steps
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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.
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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.
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Step 2
Stir in Parmesan and season to taste with salt and pepper. Serve, garnished with chives and additional Parmesan.