Saffron rice timbale with glazed lobster in balsamic vinegar
First course
ready in: 30 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
240gr parboiled rice;
4.5 dl vegetable stock;
180gr lobster;
30gr balsamic vinegar;
30gr sugar;
15gr white onion;
15gr butter;
15gr olive oil;
3gr saffron
PREPARATION
First of all, cook the lobsters in the pressure cooker basket with 4 dl water for 4 minutes after the first hiss. After removing the lobsters and washing the cooker, sauté the chopped onion with oil, then add the rice and saffron; add the boiling stock and cook for 8 minutes from the moment the cooker is pressurised. When done, open the cooker, add small bits of butter and let it stand for a few minutes. Let the sugar caramelise, season with balsamic and lastly add the lobster pulp cut into large chunks. Put the rice in a mould slightly greased with oil and turn it out onto the plate with the caramelised lobster on a side. Garnish with a sprig of chervil.
Recipe of Emanuele Gnemmi
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