Cold Water Lobster Risotto with Garden Peas & Chili-Infused Oil

YIELD: 2 entrées (foodservice portion)

INGREDIENTS

Lobster

2 cold water lobster tails

4 lobster claws (2 per plate)

1–2 Tbsp butter

Salt, black pepper, pinch paprika

Risotto

1 cup Arborio rice

4 cups warm seafood or chicken stock

2 Tbsp butter

1 Tbsp olive oil

2 cloves garlic, minced

2 Tbsp shallot, minced

½ cup white wine

½ cup peas

¼ cup grated Parmesan

Salt, to taste

Aromatic Chili Oil

½ cup neutral oil

1–2 Tbsp chili flakes

1 tsp smoked paprika

1 tsp minced garlic or garlic chips

1 thin slice shallot (optional)

Pinch salt

Tiny pinch sugar

Small strip lemon peel (optional)

DIRECTIONS

Chili Oil: Heat oil to 325–350°F. Add garlic and shallot; cook 30–60 sec. Remove from heat and stir in chili flakes, paprika, salt, sugar, and lemon peel. Steep 10–15 min; strain if desired.

Lobster: Split tails and crack claws. Season with salt, pepper, and paprika. Sauté in butter 2–3 min per side until just cooked. Keep tail whole or halved; leave claws whole for plating.

Risotto: Heat butter and oil; sweat shallot and garlic 1–2 min. Add rice; toast 1–2 min. Deglaze with wine. Add warm stock one ladle at a time, stirring until absorbed, 18–22 min. Stir in peas and Parmesan; season to taste.

Plate: Arrange lobster atop risotto; drizzle with aromatic chili oil. Serve immediately.