Risotto Lobster with Parmesan Egg Pancake, Confit Tomatoes and Coral Tuille


Risotto Lobster with Parmesan Egg Pancake

A great amalgamation of parmesan, cherry tomatoes and lobster in a delicious dish of risotto! The perfect twist of a dish that you just wouldn't wish to miss.
Course Main Course
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Author Rajesh Shetty - GVK Lounge by Travel Food Services


For lobster stock:

  • 400 gram Lobster shell
  • 100 gram Carrot
  • 100 gram Leeks
  • 5-6 Garlic cloves
  • 1 tbsp Tomato paste
  • 2 nos Bay leaf
  • 5 gram Peppercorn
  • 600 ml Water

For risotto:

  • 600 gram Lobster meat
  • 300 gram Arborio rice
  • 15 gram Onion chopped
  • 15 gram Leeks chopped
  • 400 ml Lobster stock
  • 2 tbsp Parmesan cheese
  • 30 ml Cream
  • to taste Salt
  • 15 ml Olive oil

For parmesan egg pancake:

  • 1 Egg
  • 20 gram Parmesan
  • 10 gram Flour
  • 10 ml Milk
  • 10 gram Parsley chopped
  • to taste Salt

For confit tomatoes:

  • 100 gram Cherry tomatoes
  • 5-6 nos Garlic pods
  • 20 ml Olive oil
  • For corn tuile:
  • 50 gram Water
  • 20 ml Oil
  • 10 gram Flour
  • to taste Salt


Prepare Lobster Stock:

  1. Deshell whole lobsters, keep the meat for the risotto, use the shells for the stock.
  2. Heat oil, add Peppercorns, bay leaf and whole garlic pods.
  3. Add cut carrot and leeks cook for 1 minute, add tomato paste and lobster shells.
  4. .Add water and let the stock cook for 30 minutes on a slow flame.
  5. Strain the stock once ready.

Prepare Confit Tomatoes:

  1. Cut cherry tomatoes in half.
  2. Heat oil slowly in pan add cherry tomatoes and garlic. Cook on low flame for 15 minutes.
  3. Drain the oil.
  4. Season the tomatoes with salt.

Prepare Coral Tuille:

  1. Mix all ingredients together, let the batter stand for 10 minutes.
  2. Pour 1 tablespoon batter in a semi hot pan. Cook till the tuilles are ready approx 30 seconds.

Prepare Parmesan Egg Pancake:

  1. Mix all Ingredients.
  2. Spread the batter on hot pan to make thin pancakes.

Prepare Risotto:

  1. Heat olive oil in a pan, add chopped onion and leeks, cook till translucent.
  2. Add arborio rice to the pan. Sauté for 30 seconds then add the lobster stock 100 ml at a time.
  3. Cook the risotto rice till it is aldente.
  4. Add cream, parmesan cheese adjust seasoning.
  5. Cook the lobster meat separately in a pan with garlic butter.
  6. Assemble the preparation on a plate with risotto, cooked lobster, confit tomatoes, and coral tuille. Serve.

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