Sous Vide Lobster with Truffle, Asparagus Risotto

Truffle oil and lobster are a mouth-watering pairing. But don’t just take our word on it, you have to try out this delicious combination of flavours found in this sous vide lobster recipe from our 2019 Taste of Nova Scotia Culinary Guide. Bon appétit!

Ingredients

Lobster

4 1 lb lobsters
4 oz butter
2 sprigs of dill
16 ml truffle oil
to taste salt and pepper

Fava Bean Purée

1 lb fava beans, cleaned
2 cups vegetable stock
dash tabasco
1/2 lemon, juiced
8 baby carrots
2 tsp vegetable oil
to taste salt and pepper

Risotto

3 tbsp olive oil
1/2 white onion, finely chopped
2 cups Arborio rice
4 cups fish or vegetable stock
8 stalks asparagus
1/4 cup local white wine
3/4 cup Parmesan cheese
1 tsp flat leaf parsley, chopped
1 tsp fresh chervil, chopped
1 tsp chives, finely chopped
4 oz butter
1 lemon, juiced and zested
to taste salt and pepper

Directions

Serves: 4
Cook Time: 1 hr

Lobster

  1. Bring large stock pot of water to a boil. Add 2 cups kosher salt to water.
  2. Boil lobsters for 5 min. Submerge in ice water to cool.
  3. Remove lobster from shell. Cut tail in half to remove back vein and impurities.
  4. In each sous vide bag, place 1 lobster, 1 oz butter, 4 ml truffle oil, small sprig of dill and salt & pepper.
  5. Near serving time, cook lobster in sous vide water for 15 minutes at 132 degrees.

Risotto

  1. Simmer stock on low heat.
  2. In large saucepan, sauté chopped onion in olive oil over medium heat.
  3. Add rice. Mix to coat with oil.
  4. Deglaze pan with wine. Cook until wine is absorbed.
  5. Add 1 cup stock. Stir gently until absorbed (4-6 minutes).
  6. Repeat until most of stock is used.
  7. When using last of the stock, add asparagus and continue to cook.
  8. Once liquid is almost fully absorbed, add herbs, lemon zest and juice, Parmesan and butter.
  9. Season with salt and pepper to taste.

Fava Bean Purée & Roasted Carrots

  1. Simmer fava beans in stock until soft (12 minutes). Strain and reserve liquid.
  2. Place beans in food processor. Purée until smooth. Add stock to achieve desired consistency. Season with salt, pepper, lemon juice and dash of tabasco.
  3. Toss baby carrots in oil. Season with salt and pepper.
  4. Roast in 400 degree oven for 20 minutes.

To Serve

  1. Spoon purée on top of plate. With back of spoon smear purée to the side.
  2. Place 1/4 of risotto in middle of place. Place lobster on top of risotto.
  3. Arrange roasted carrots on plate and lightly drizzle butter from sous vide bag.
  4. Garnish with sprig of fresh dill.

Local Source Guide:

Seafood: Afishionado Fishmongers, Clearwater Seafoods Retail Stores, Comeau’s Sea Foods, Evan’s Seafood & Restaurant, Fisherman’s Market, Halls Harbour Lobster Pound, Masstown Market

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Wine: Luckett Vineyards, Grand Pré Wines, Avondale Sky, Benjamin Bridge, Blomidon Estate Winery, Lightfoot & Wolfville, Planters Ridge

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Recipe provided by:  Chef Shane Robilliard, Fox Harb’r Resort

This recipe is featured in our 2019 Taste of Nova Scotia Culinary Guide.

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