Sous Vide Brown Butter Lobster Risotto

What could be more complementary to the delicate, creamy substance of risotto than the tender, delicate sweet flavor of lobster? Brown butter lobster risotto is the perfect risotto and the flavors this recipe produces are incredible: the sharpness of the Parmesan, the boldness of the Madeira wine, the smooth richness of the butter-poached lobster — this is a dish to make for people you adore. This is love — and luxury — in a bowl.

Author

Mike Castaneda

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

Prep Time: 00:35

Recipe Time: 00:25

Temperature : 140F / 60C

Ingredients

• 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

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

1. 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.
2. 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.
3. Stir in Parmesan and season to taste with salt and pepper. Serve, garnished with chives and additional Parmesan.