RCP-117 — Lobster risotto

Station: hot. Yields 4 serving. Plate cost: $87.23 per portion.

Procedure

How the line cook should execute this recipe.

Bloom saffron in warm stock. Sweat shallot and leek in butter. Toast arborio, deglaze with white wine. Add stock ladle-by-ladle until al dente. Fold in lobster, parm, mascarpone, finish with butter mount.

Ingredients (9)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-arborio	Arborio rice	240	g	—
ING-lobster-tail	Lobster tail, 6oz	4	each	—
ING-saffron	Saffron threads	0.75	g	Turmeric (0.5g) for color, not flavor — flag the swap on the prep sheet.
ING-shallot	Shallot	60	g	—
ING-leek	Leek	80	g	—
ING-butter	Unsalted butter	60	g	—
ING-veg-stock	Vegetable stock	950	ml	—
ING-white-wine	Dry white wine	120	ml	—
ING-parm	Parmigiano-Reggiano	80	g	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

MENU-Lobster-RisottoLobster Risotto
Active
$38.00

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