Asparagus Risotto with Lobster Meat and Parmesan Chips

Ingredients

• 60 g grated Parmesan
• 4 stalks white asparagus
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 200 g risotto rice (e.g., Arborio)
• 100 ml dry white wine
• 400 ml Vegetable broth
• 1 lobster (about 500 g)
• 6 stalks green asparagus
• Salt
• 50 g butter
• black pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 200°C (392°F).

2. 2.

   Sprinkle 40 g of Parmesan as strips (approximately 12x4 cm) onto a baking sheet lined with parchment paper and bake until melted. Remove, shape into rounds (e.g., on an oiled metal rod), and let cool.

3. 3.

   Peel and dice the white asparagus. Peel and finely chop the shallot and garlic clove. Heat olive oil in a pot and sauté the shallot, garlic, and asparagus until translucent. Add the rice, stir, and deglaze with white wine. Stir until the liquid evaporates. Then add more liquid and continue stirring until the rice has absorbed it. Repeat until the rice is cooked (about 20 minutes).

4. 4.

   Cook the lobster in plenty of boiling salted water, head first, for about 10 minutes.

5. 5.

   Clean, rinse, and trim the ends of the green asparagus thinly. Boil the asparagus in plenty of salted water for 8–12 minutes until al dente.

6. 6.

   Break apart the lobster; season with salt, pepper, and 20 g hot brown butter. Drain the asparagus, shock it in ice water, pat dry, cut lengthwise in half, dice two stalks finely, and add to the risotto. Toss the remaining asparagus in 20 g hot butter.

7. 7.

   Season the risotto with salt and pepper, then stir in the remaining butter and grated Parmesan.

8. 8.

   Serve the risotto topped with lobster meat and parmesan chips on warmed plates, garnished with lobster claws and sautéed asparagus sticks.