Lobster Risotto

Prepare the beurre monte: In a medium saucepan over high heat, add Water (2 Tbsp) and bring to a boil. Reduce the heat to low and begin adding the Unsalted Butter (2 cups) slowly, whisking constantly to emulsify. Continue whisking and adding in the remaining butter until it is completely melted and coats the back of a spoon. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

Poach Lobster Tail (1) in butter until fully cooked, about 8-10 minutes.

Blanch the risotto: In a large pot over medium high heat, bring the Water (2 cups) and Chicken Stock (2 cups) to a boil. Add the Arborio Rice (1 cup), Garlic (4 cloves), Shallot (1/2), and White Wine (4 oz) to the pot and blanch until just par cooked, about 7 minutes. Strain the rice and hold until ready to finish.

Make the fennel broth: Preheat oven to 325℉.

In a large heavy bottom pot over medium high heat, melt the Unsalted Butter (1/4 cup). Season the Fennel Bulbs (1 2/3 cups) with Kosher Salt (1 tsp) and place in a single, flat layer across the skillet. Sear until golden brown, then flip and continue cooking until golden on the other side, about 4 minutes total. Add the Fennel Bulbs (3 cups) and Vegetable Stock (8 cups) to the skillet and bring to a boil. Place a tight-fitting lid or foil on the pot and place in the oven until the fennel is tender, about 15 minutes. Carefully remove the braised fennel from the liquid and set aside to cool completely. Strain the broth through a fine mesh sieve and reserve both for finishing the par cooked risotto.

Once cooled, dice the braised fennel and set aside.

Make the lemon confit: Preheat oven to 350℉.

Place the Lemons (3) cut side down, in an oven safe pan and cover in the Grapeseed Oil (1 cup). Place a tight-fitting lid or foil over the pan and bake until tender and fragrant, about 45 minutes. Remove from the oven and allow to cool to room temperature. Strain the lemons from the oil, reserving the oil. Place the lemons into a food processor and pulse until chopped.

In a large pot, add 8 ounces fennel broth and heat through. Add in the par cooked risotto and mix in 8 ounces more of the fennel broth using a rubber spatula, stirring continuously. Cook through until the risotto has absorbed the broth and al dente to bite. Mix in Mascarpone Cheese (4 Tbsp), Butter (4 Tbsp), Parmesan Cheese (2 Tbsp), and diced braised fennel, and stir until combined. Stir in a pinch of kosher salt and half of the Fresh Chives (2 Tbsp).

Plate: spoon the risotto into the center of a plate and top with more grated parmesan, Fresh Chives (2 Tbsp) and Fresh Parsley (2 Tbsp). Remove the skewer from the lobster tail, slice in half lengthwise, and place in the center of the risotto. Garnish with confit lemon and fennel fronds.