Speak to our knowledgeable team for further info on portion sizes.
1. Poach the lobster tail in the fish stock on a light rolling boil in its shell for 7-8 minutes. Set aside to cool slightly so easier to remove the shell. Once shell removed, place in a small saucepan with the Harissa paste basting and coating the lobster in the paste, cover and set aside till ready to serve.
2. For the risotto, sweat the shallot in a little butter, add rice and toast lightly. Deglaze with white wine.
3. Mix the squid ink into the fish stock while warm and then add the fish stock gradually, stirring until the rice is nearly tender.
4. Finish with the lobster bisque while still on the heat then turn the heat off and mix through the butter and chopped parsley.
5. Spoon the risotto onto a warm plate, top with the lobster tail. Drizzle over the remaining harissa and any remaining oil and dress the plate with the herbs, cress and chilli.
Chef Tip – handle the squid ink with care and gloves just to be sure….
