Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, lobster poached in vanilla bean butter served with saffron, sweet pea risotto. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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This butter poached lobster recipe with simple risotto is the pinnacle of gourmet cooking at home! The lobster tails are first poached in water, then peeled and poached in herbed butter. A sinfully elegant saffron butter poached lobster is both impressive and ridiculously simple!

To get started with this recipe, we must first prepare a few ingredients. You can cook lobster poached in vanilla bean butter served with saffron, sweet pea risotto using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Lobster poached in vanilla bean butter served with saffron, sweet pea risotto:

1. Prepare vanilla butter
2. Make ready 1 lb unsalted butter
3. Take 1 split vanilla bean
4. Take saffron risotto
5. Make ready 1 1/2 cup arborio rice
6. Get 5 cup seafood broth
7. Take 3 tbsp shredded parm
8. Get 1 pinch saffron
9. Make ready 1/2 cup sweet peas
10. Take 1/4 cup olive oil
11. Make ready 1 salt
12. Prepare 1 pepper
13. Take 2 tbsp shallot
14. Get 1 tbsp garlic

This Comoros Lobster with vanilla bean butter sauce is rich and delicious. The recipe calls for live lobsters but I couldn't find them live so I just roasted the cooked lobster as the recipe instructs until warm, it was yummy. The vanilla butter sauce was different and excellent and. By The Good Housekeeping Test Kitchen.

Instructions to make Lobster poached in vanilla bean butter served with saffron, sweet pea risotto:

1. vanilla butter - turn stove on lowest setting. place butter and vanilla bean in small sauce pot and put on stove - let warm for at least 30 min before use.
2. risotto - place suace pan on med/low on the stove. place oil and rice in pan and toast for 7/10 min.
3. place minced shallot and garlic in rice pan toast 5 more min
4. thrown in pinch of saffron and slowly start to pour stock into rice. - pour about a cup at a time and stir slowly. this is whats going to give our rice its creamy texture - salt and pepper to taste
5. about five min before rice is ready add shredded parm and sweet peas
6. Lobster - place two shelled lobster tails in warm butter for about 7/9 min - remove from butter - slice into rounds
7. Plating - place risotto on plate. - lay lobster rounds on top of rice - garnish with saffron, finishing salt and pepper. serve with poaching butter

Squeeze juice of remaining lemon half into bowl; toss with pea shoots, olive oil and salt and pepper to taste. Melt the butter and olive oil in a high-sided, non-stick frying pan. Season and serve with a peppery rocket salad, if you like. Poaching the eggs ahead of time in this risotto should quell any lingering performance anxiety, and Recipe Preparation. Saffron Risotto, rich and creamy Italian comfort food with pillowy grains of rice is cooked in aromatic saffron, wine and parmesan cheese.

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