Lobster Dishes: Tender Butter-Poached Tails with Saffron Risotto

Instructions:

1. Infuse Saffron & Heat Stock: Gently warm 1/4 cup (60ml) of stock, add the saffron threads, and set aside to steep. Bring the remaining stock to a simmer and keep it warm in a separate saucepan.
2. Sauté Aromatics: Heat 1 Tbsp each of olive oil and butter in the heavy-bottomed pan over medium heat. Add the diced shallot and sauté until translucent (about 3-4 minutes).
3. Toast the Rice (Tostatura): Add the Arborio rice and toast, stirring constantly, for 2 minutes until the edges of the grains become translucent.
4. Deglaze: Pour in the white wine. Stir until it is completely absorbed.
5. Build the Risotto: Add one ladleful of the hot stock and the saffron infusion. Stir constantly until the liquid is almost completely absorbed. Continue adding stock, one ladleful at a time, allowing each addition to be absorbed before adding the next. This process takes 18-20 minutes.
6. Test for Doneness: The rice should be al dente (cooked through, but with a slight bite in the centre).
7. Prepare Lobster Tails: Using kitchen shears, cut along the top centre of the hard shell. Gently loosen the meat and pull the whole tail out cleanly. Pat the lobster meat dry.
8. Prepare the Poaching Butter (Beurre Monté): In a small, deep saucepan, combine the 2 Tbsp of water and 1 Tbsp of the cubed butter over medium-low heat. Whisk constantly until melted.
9. Emulsify: Reduce heat to low. Add the remaining cold butter cubes, one or two at a time, whisking vigorously until they melt and emulsify into a thick, opaque sauce. Maintain the temperature between 180°F and 190°F (82°C – 88°C). Add thyme sprigs.
10. Poach the Lobster: Gently place the dry lobster tails into the butter. Poach for 5 to 7 minutes, frequently spooning the butter over the top, until the meat is opaque and firm.
11. Rest and Finish: Remove the lobster immediately. Let it rest on a warm plate for 2 minutes. Slice the tails diagonally, season lightly with sea salt, and squeeze fresh lemon juice over the meat.
12. Mantecatura (Finishing the Risotto): Once the risotto is al dente, remove the pan from the heat. Stir in the final 2 Tbsp of cold butter and the grated Parmesan cheese. Stir vigorously for 1 minute until creamy and loose. Check seasoning.
13. Plate: Spoon the saffron risotto into warm, shallow bowls. Top each serving with the sliced butter-poached lobster tails. Drizzle a small amount of the poaching butter (strained, if desired) over the lobster and garnish.