Sous Vide Lobster over Dashi Stock Risotto
This was SO good.
There was left over potato & onion stock from yesterday's experiment. I had a lobster and wanted to see how far I could push it.
I added some kombu and dashi to the stock and let it cook down; this was used as the liquid in the risotto. Other "trade off" ingredients were present to keep with the eastern flavors- sake, dried shiitakes and peas figured into the mix.
I butchered the lobster and mixed the tamale with some avocado and salt. I took some cues from
Nicolas Aithadi who did a sous vide lobster recipe for CS and it turned out AMAZING.
When I went to plate it, I decorated with the tamale mix and some of CS onion puree that I topped with a bit of olive ash. I dried out some rosemary stems in the microwave and set them blaze right before service.
