Ingredients (for 4):
- Lobster - 4 small tails
- Arborio rice - 1 cup
- Onion - 1/2
- Butter - 30 g
- Chicken stock - 300 ml
- Carrot - 20 g
- Brown mushroom - 30 g
- Ham - 20 g
- Butter - 20 g
- Lobster bisque - 200 ml
- Cream - 150 ml
Procedures:
1. Chop the onion finely.
2. Cut the carrot into small pieces.
3. Cut the ham into small pieces.
4. Cut the brown mushroom into small pieces.
5. Heat the pan to high temperature with oil, then put the lobster in the pan-fry until the meat turned white.
6. Turn the lobster over and continue to pan-fry until the shell turns red. Then put on a baking tray.
7. Put the lobster in pre-heated oven at 220 degrees for 3 minutes.
8. Remove the meat from the shell.
9. Heat the pot with butter, and then add the chopped onion.
10. Cook until the onion softened, then add the Arborio rice.
11. Cook until the rice turns to semi-transparent, then add the chicken stock.
12. Cook until it boils again, then put the whole pot into oven, pre-heated at 200 degrees, to cook for 20 minutes. Turn off the heat and let it continue to cook for another 3 minutes.
13. Boil some salted water and add the chopped carrot to cook for a short while.
14. Heat the pan with butter, then sauté the mushroom.
15. Add the ham in and continue to cook.
16. Add the carrot and continue to cook.
17. Add the Arborio rice and mix well. Season with salt and black pepper finely.
18. Heat the lobster bisque and reduce to thicken. Add cream and mix well.
19. Put the rice on the serving plate, add the sides, and put the lobster tails before putting some sauce on the side.
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