Lobster Orzo
Serves 2
10 mins prep
60 mins cook
70 mins total
This Lobster Orzo 🦞 is seriously one of the best things I have ever put in my mouth. Lobster has a way of making any meal feel extra special but when you pair it with this creamy buttery orzo, forget about it!
Lobster
Lobster Stock
Salsa Macha Panko
Orzo
Lobster Stock
Extract the meat from the lobster shell and chop the meat into chunks. Set aside.
Preheat a pot and add the shells. Sauté for 2 minutes and add in the wine. Let it reduce. Add in whole garlic, shallot, celery, peppercorn and water. Simmer for 30-45 minutes. Strain. You should have about 4 cups broth.
Crumble Topping
Preheat a pan for 2 minutes on medium. Then, add in panko and salsa macha. Brown until golden on medium heat, about 3-4 minutes. Remove from pan and wipe.
Orzo
In a small pot, begin heating your lobster broth.
In the saucepan you were using earlier, add olive oil. Add in 4 lemon slices and caramelize with a tiny pinch of salt and sugar on both sides. Should take about 2 minutes per side. Remove lemons from pan and chop up.
In that same pan, add a touch more olive oil, shallots, thyme and garlic and sauté 2 minutes. Add the orzo and sauté 2 more minutes on medium heat.
Start adding your hot lobster broth 1 cup at a time (risottata style) to you orzo. Cook until al dente. This will take about 3-4 cups of broth.
Lobster
While the orzo cooks, add the butter and lemon peel to a pot and let melt. Add in the lobster meat and poach on low heat until fully cooked, about 4-6. The internal temperature will be 135-145℉ and the lobster will be opaque and white.
Finish it up
Finish your orzo by adding the miso, mascarpone, a bit of lemon juice, parsley, salt and pepper to taste and the lobster with some of the butter.
Serve with the crunchy panko, more parsley, and that is it!
