Saffron Risotto and Lobster with Lemon-Caviar Ravioli

Stages of cooking

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1. Pour water into a pot. Grind saffron and let it soak in water for about 10 minutes. Dissolve the lobster base in the water as well.

   

2. Take a frying pan and add olive oil. Sauté garlic, pepper and shallot until they are ready. Add rice and keep sautéing for about 3-4 minutes, stirring it regularly.

    

   

3. Pour 1/3 of the stock and stir until the liquid gets absorbed. Add more stock, stir and wait until the liquid gets absorbed once again. Then add the rest of the stock and repeat the step. Dredge with Parmesan cheese and basil.

   

4. Now, let’s cook the lobster. Boil a quart of water with one tablespoon of vinegar. Pour enough water on the lobster tail to cover it. Allow it to steep for about 5-6 minutes. Drain the water and carefully peel the shell away from the meat, leaving you with a nice chunk of raw lobster.

   

5. Boil one tablespoon of water on small fire. Whisk in a few tablespoons of butter. Slowly, whisk in the remaining butter. It is important to keep the butter from boiling. Poach the lobster in the beurre monte for about 6-7 minutes or until it is ready. Bring the lobster stock to a boil and add the morels. Cook for about 5 minutes or until they are reconstituted. Drain and dry on a paper towel.

   

6. To cook ravioli, blot the zest, dry it with a paper towel and then dry in the oven at 93 C (200 F) for about 45 minutes. Cool it a bit and grind into powder.

   

7. Mix salt, zest, flour and baking powder together. Whisk the egg with the lemon juice. Add about half of the egg to the dry ingredients and form a ball. Let the dough rest for about 10 minutes and knead for 4 minutes more.

   

8. Divide the dough into 2 parts and roll out two thin sheets.

   

9. Mix caviar with parsley and shallots.

    

   

10. Now, divide one sheet of dough into four sections. Put one tablespoon of caviar into center of each section. Sprinkle the filling with water. Place the other sheet on top and seal the edges. Boil the ravioli for about 5 minutes until they are ready.

    

11. Take a pot, mix white wine vinegar, tarragon, shallot, 1/2 lemon and peppercorn in it. Bring to a boil and reduce by ¾. Strain well.

    

12. Pour the lobster stock into another bowl and simmer a bit. Squeeze in lemon juice. Add the tarragon mixture then and carefully whisk in beurre monte you have left. Reduce by 1/2 or until the sauce starts thickening.

    

13. Prior to serving the dish, put risotto on the plate. Spoon the sauce around it, arrange lobster and the morels. Garnish with ravioli and a few leaves of basil for saturated color. Enjoy!