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Ingredients:
 Saffron Risotto with Lobster, Morels, and Lemon-Caviar Ravioli with a Lemon, Tarragon, Butter Reduction
The Risotto:
Ingredients:
1/2 cup Arborio Rice
1 1/2 cup Water
1 tbsp Lobster Base
several threads Saffron
1/2 Red Pepper (diced)
1 Shallot (diced)
2 cloves Garlic (diced)
1/2 cup Parmesan Cheese (shredded)
1/2 cup fresh Basil (loosely chopped)
Grind the saffron up with a mortar/pestle.
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Step 1:
 Add to the water and let soak for 10 minutes.
Dissolve the lobster base in the water.
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Step 2:
 Saute the pepper, garlic, and shallot in some olive oil until tender. Add the rice and stir continuously for 3 minutes.
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Step 3:
 Add a third of the stock and stir until all the liquid is absorbed. Add another 1/3 and, again, stir until liquid is absorbed. If needed, add the final third and allow the rice to absorb it. Add the Parmesan cheese. Finish with the basil.
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Step 4:
 The Lobster and Morels:
Ingredients:
1 Lobster Tail
1/4 oz dried Morels
1 cup Lobster Stock
3/4 lb Butter (cut into small pieces)
1 Tbsp Water
I discovered Thomas Keller's method of cooking lobster in a beurre monte about a year ago and I still strongly believe that this is the best way to cook unshelled lobster. Once you try it, you'll never go back.
Boil a quart of water with a tbsp of vinegar. Pour enough water on the lobster tail to cover it. Allow it to steep about 5-6 minutes. Drain the water and you should be able to easily peel the shell away from the meat, leaving you with a nice chunk of raw lobster.
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Step 5:
 Bring the Tbsp of water to a boil. Lower the heat and whisk in a few tbsp of butter forming an emulsion which will keep the butter from clarifying. Slowly whisk in the remaining butter. It is important to keep the butter from boiling - actually you'll want to keep it right around 190F - if it boils, you'll lose the emulsion, messing the beurre monte up.
Poach the lobster in the beurre monte for about 6-7 minutes or until fully cooked.
Bring the lobster stock to a boil and add the morels. Cook for about 5 minutes or until they are reconstituted. Drain and dry on a paper towel.
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Step 6:
 The Ravioli:
Ingredients:
zest from 3 Lemons
juice from 1/2 Lemon
1/2 cup Flour
1 tsp Baking Powder
1/4 tsp Sea Salt
1 Egg
4 Tbsp Black Hackleback Caviar
1 small Shallot (finely diced)
Parsley (finely chopped)
Blot the zest dry with a paper towel and dry in oven at 200F for about 45 minutes. Let cool and use a mortar/pestle to grind into a fine powder.
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Step 7:
 Mix the zest, salt, flour, and baking powder together. Whisk the egg with the lemon juice. Add about 1/2 of the egg to the dry ingredients and form a ball - add a little bit of egg if dough is too dry. Let the dough rest for about 10 minutes, and knead for 4 minutes.
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Step 8:
 Halve the dough and roll out two thin sheets.
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Step 9:
 Combine the caviar with the parsley and shallots.
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Step 10:
 Divide one sheet of dough into four sections and put a Tbsp of caviar filling in the center of each section. Trace a bit of water around the fillings. Place the other sheet on top and seal around the fillings. Use a cookie cutter to cut out the four rounds.
Boil the ravioli for about 5 minutes or until cooked.
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Step 11:
 The Lemon, Tarragon, Butter Reduction:
Ingredients:
1 cup White Wine Vinegar
2 stalks Tarragon
8-10 Whole Peppercorn
1 Lemon
1 Shallot
1 cup Lobster Stock
Reserved Beurre Monte from Lobster
Bring the white wine vinegar, tarragon, shallot, 1/2 lemon, and peppercorn to a boil, and reduce by 3/4. Strain well.
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Step 12:
 Bring the lobster stock to a simmer and squeeze in the juice from the other 1/2 lemon. Add the tarragon reduction and slowly whisk in the reserved beurre monte. Reduce by 1/2 or until it starts to thicken.
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Step 13:
 Plate the risotto. Spoon the reduction around the risotto and arrange the morels and lobster. Garnish with the ravioli and a few leaves of basil for color.
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