Try this amazingly delicious recipe. We promise it will delight your guests, and make you smile as you taste every morsel on your plate.
2 lobster tails
- FOR THE CREAMY KETO RISOTTO
4 large eggs
¼ cup beef bone broth
½ tsp fine sea salt
¼ cup ghee or unsalted butter
¼ cup grated Parmesan cheese
- FOR THE BEURRE MONTE
¾ cup to 1½ cups (1½ to 3 sticks) unsalted butter
- Allow the lobster tails to come to room temperature after removing them from the refrigerator. Cut down the middle of the shell on the underside (concave side) of the tail with a pair of kitchen shears. Pull the shell open along the sides to expose the meat, being careful not to damage the spines (they can be sharp). Wiggle the meat gently out of the shell.
- In a small mixing bowl, combine the eggs, broth, and salt to make the risotto. Melt the ghee in a medium-sized saucepan over medium heat. Cook until the mixture thickens and small curds form, scraping the bottom of the pan and stirring constantly to prevent large curds from forming. (A whisk is useful for this task.)
- Stir in the Parmesan cheese until evenly distributed throughout the risotto. Remove the risotto from the heat and place it in a serving bowl.
- Place the peeled lobster tails in a pot just large enough to fit them snugly to determine how much butter you will need for poaching. Just cover the tails with water. Remove and set aside the tails. Take the amount of water in the pan and multiply it by the amount of butter you’ll need for poaching (see notes). Cut the remaining butter into 12-inch cubes.
- To make the beurre monte, bring 1 tbsp of water to a boil in a pot over high heat. Reduce the heat to low and whisk in a few chunks of butter to emulsify; keep whisking or the butter will break. Once the emulsion has begun, you can add the butter more quickly without it breaking.
Using a thermometer, maintain the temperature of the beurre monte at 71°C/160°F for poaching. The butter will break if it gets too hot (but the sauce will still taste good). The sauce should be thick and creamy in texture.
- Place the lobster tails in the pot (not too cold) and poach for 5 to 7 minutes, depending on the size of the tails. They are done when the meat has turned white and is soft; if you overcook them, the meat will be rubbery. Serve the lobster on top of the risotto with 2 tbsp beurre monte per serving.
- This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Gently warm the beurre monte to reheat.
- Recipe Notes
Remember to remove the shells from the lobster tails. If you dont’t remove the shells, and the lobster didn’t poach properly… this will be an expensive mistake.
Although this recipe contains a lot of butter, the leftover poaching sauce is delicious over cauliflower rice, vegetable noodles, or fish.