Langoustine tail on pan fried risotto

Langoustine tail on pan fried risotto




Arborio - 1cup

Stock-4cup

Chopped garlic few

Chopped onions few

Chopped oregano

White wine few

Olive oil 1 cup

Langoustine tail 1

Cream ½ cup

Butter 2 table spoon

Lemon juice few

Seasoning



Sauté garlic ,onion in a olive oil add Arborio and continue the same for few more minute

Then add little stock keep on string it till liquid observed ,do the same till it get cooked and form creamy consistency, finish it with herbs and cream, and seasoning

Pour it in the flat pan and set it in cold area

Marinate the seafood

Make a buree blanc

The cut the risotto to any shap and grill it in the hot plat, same time grill the meat and serve together

broiled lobster

Broiled lobster with white wine froth


Ingredients qty
Lobster tail 400gm
Olive oil few
Butter melted
Orange 1no
White wine 50ml
Egg yolk 1no
Crushed pepper few
Sea salt few
Cherry tomato few
Per nod 50ml

Method

Marinate the lobster with crushed pepper and olive oil
Grill it on the griller; make sure it is not over cooked
Brushed it with melted butter while serving

For froth
Take a white wine and egg yolk and add per nod to it and whisk it heavily
Till it forms a froth consistency and season it

For orange crisp

Slice the orange and place it in butter sheet and put in microwave oven for 20 min at medium heat or till it gets crispy