Barley Risotto with Garlic Cream, Sautéed Lobster Tail, Crispy Salami Nostrano & Black Lava salt
by Rachel Lim
@ 02 Oct 2015
1 lobster tail
Court bouillon stock, for poaching
Olive oil, for pan-frying
White wine, for deglazing
1tsp unsalted butter
30g salami Nostrano chips
Black lava salt, for sprinkling
30g garlic cloves, blanched
Maldon sea salt and freshly ground
white pepper, to taste
Olive oil, for sautéing
10g chopped shallots
50ml white wine
100ml prawn stock
20g (each) unsalted butter and cherry tomatoes, cut
Chopped Italian flat-leaf parsley
For the garlic cream: Heat the cream in a saucepan over a low heat to a simmer. Add in the blanched garlic and simmer until garlic has softened. Transfer the mixture into a food processor and pulse into a purée and then strain. Season with sea salt and freshly ground white pepper, to taste. Keep warm.
For the barley risotto: Heat a saucepan with olive oil and sauté the chopped shallots until translucent. Add in the barley and mix well. Deglaze with the white wine. Add in the prawn stock and heat the mixture to a boil. Reduce heat and simmer until barley is tender. Remove and add in the unsalted butter and whisk until well incorporated. Add in the cut cherry tomatoes and chopped parsley. Season with sea salt and freshly ground white pepper, to taste. Keep warm.
Poach the lobster tail in a pot of boiling court bouillon stock for about 3 minutes. Remove and set aside to cool. Once cooled, de-shelled and set aside. Heat a sauté pan with olive oil until hot. Add in the poached lobster tail and pan-fry until lightly browned. Deglaze with the white wine. Add in the unsalted butter to give a nice nutty flavour to it.
Spoon the garlic cream into a serving plate. Add in the barley risotto and top with a poached lobster tail. Garnish with the salami Nostrano chips and sprinkle with black lava salt. Serves 1
*This recipe can be found in May-June 2015 Issue.