Ingredients
Basmati
Minced Onion
Minced Garlic and Shallot
Seasonal Wild Mushrooms
Mushroom Stems
Heavy Cream
Butter
Flaked Salt
Fresh Ground Pepper
Chopped Fresh Thyme
Chopped Flatleaf Parsley
Smoked, cubed lobster
White wine
Rice wine vinegar
Olive Oil
Fish Fume
Tomato Concasse
Preparation
Sweat minced onion, garlic, shallot, a bit of the thyme and the basmati in a touch of the *compound butter and a bit of olive oil….until the basmati starts to become translucent and the onion is softened… deglace with rice vinegar, reduce, deglace white wine, reduce, fume until the rice is cooked and NOT toothy(as you know basmati will “back up on you”),season it, cool on a flat sheet pan in the refer… *compound butter; sweat the mushroom stems, garlic, shallots, some onion and herbs in a touch of butter…deglace with rice vinegar, reduce, white wine- reduce, a touch of chicken stock, reduce… then add heavy cream and reduce to a very thick consistency… strain and cool the liquid… it should solidify… Soften a couple pounds of butter and fold the cooled reduction into it… use this to mount the riz as you would regular butter. Slice the lobster into thick medalions, smoke at a low temperature for 20 minutes to half hour.. cool and cube. Saute the sliced wild mushrooms in a touch of the compound butter, with minced onion, garlic, shallot..thyme, parsley…salt and pepper deglace white wine, reduce… add a little fume- reduce and cool.
Pan sear the lobster with a scant tbl of olive oil, chopped thyme, salt and pepper… remove from the pan and deglace with fume… add the desired amount of cooked riz to the fume…along with mushrooms, tomato concasse.. seasoning… and fume as needed for desired broth… return the lobster to the mixture being careful not to over cook it…. Mount the riz with desired amount of the compound butter (as with regular butter)
Serve it in a big pile with some grilled bread, a “tough white” wine, or even a pinot…
