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French onion soup with Black Truffle Pâté croutons
Ingredients
Serves 2
Ingredients:
1 cooked lobster, meat removed
120g arborio rice
1 litre of shellfish stock
2 shallots, finely diced
1 tbsp olive oil
2-4 preserved lemons, finely chopped
2 tbsp of Black Truffle Sauce
100ml white wine
Handful of samphire
1 tsp of chives, chopped
1 tsp dill, finely chopped
50g butter
Method
In a sauté pan soften your shallots in oil for 5 mins on a medium heat but avoid them browning and then add your rice. Cook for 1-2 mins and then add your wine.
Reduce for 2-3 mins and then gradually start incorporating your fish stock a ladle at a time.
After 10 mins cooking add in half of your lobster meat, all the chopped preserved lemons and 1 tbsp of Black Truffle Sauce. Cook for 5-10 more mins until the rice is soft but still a little nutty in texture.
In another pan warm the remaining claw meat in butter with 1 tbsp of Black Truffle Sauce. Toss the heated lobster in freshly chopped herbs and season with sea salt. Then serve the risotto on a bed of steamed samphire with the buttered lobster on top.