"Risotto" of Carrot-Infused Barley with Lobster
Serves: 6
Ingredients
"Risotto" of Carrot-Infused Barley:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely diced carrot
- 2 tablespoons finely diced celery
- 2 tablespoons finely diced leek
- 2 tablespoons finely diced onion
- 1 clove garlic confit, minced
- 9 ounces barley, precooked
- 4 cups fresh carrot juice
- 2 cups clean chicken broth
- 2 cups clear fish broth
- 1 ounce mascarpone cheese
- 1/4 cup whipping cream
- 2 tablespoons freshly grated aged
- Parmesan cheese
- sea salt and freshly ground white pepper
Deep-Fried Zucchini Flowers:
- 6 zucchini flowers
- 1/4 cup rice flour
- 2 tablespoons water
- 2/3 cup tiny carrot pearls, blanched and lightly sauteed (use a melon baller to cut pearls)
- 6 Parmesan cheese curls, made from a block of Parmesan cheese
- 3 chervil sprigs
- 1 tablespoon olive oil
- 3 1-pound fresh Maine lobsters, cleaned
Directions
"Risotto" of Carrot-Infused Barley:
- Heat olive oil slowly in heavy-bottomed pot.
- Add carrot, celery, leek and onion, and stir slowly using a wooden spoon.
- Add garlic and barley and continue to stir.
- In a separate pan, combine carrot juice, chicken broth and fish broth and bring to boil.
- Over a medium flame, add half this liquid in stages to barley, stirring and thoroughly incorporating each addition (this should take about 30 minutes).
- Season barley with salt and pepper to taste.
- Fold in mascarpone, cream and Parmesan.
- Reduce remaining carrot and broth mixture by one-third and keep warm.
Deep Fried Zucchini Flowers:
- Using a paring knife, open zucchini flowers.
- Combine rice flour and water, and brush mixture onto flowers.
- Deep-fry in the Oster® Deep Fryer at 350° until crisp.
- Keep warm.
- Steam lobsters for 10 to 12 minutes in the Oster® Food Steamer.
- Remove shells.
- Cut tail and claw meat into medallions (scraps may be used for some other recipe).
- Keep warm.
- On each warm dinner plate, arrange barley "risotto" and lobster.
- Garnish with deep-fried zucchini flower, carrot pearls, reduced carrot glaze, Parmesan cheese curls and chervil sprigs.
- Drizzle with olive oil.
- Serve at once.
