Food My Muse

Lobster Stock
0 Extract the meat from the lobster shell and chop the meat into chunks. Set aside.
1 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
2 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
14 In a small pot, begin heating your lobster broth.
3 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.
5 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.
7 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
6 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
8 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.
9 Serve with the crunchy panko, more parsley, and that is it!