"Risotto" of Carrot-Infused Barley with Lobster

ingredients

Risotto

Fried Zucchini

Garnish:

2/3 cup tiny carrot pearls, blanched and lightly sauteed (use a melon baller to cut pearls)
6 Parmesan cheese curls, made from a block of Parmesan cheese
3 chervil sprigs
1 tablespoon olive oil

Lobster:

Risotto" of Carrot-Infused Barley:

1
- Heat olive oil slowly in heavy-bottomed pot.
2
- Add carrot, celery, leek and onion, and stir slowly using a wooden spoon.
3
- Add garlic and barley and continue to stir.
4
- In a separate pan, combine carrot juice, chicken broth and fish broth and bring to boil.
5
- Over a medium flame, add half this liquid in stages to barley, stirring and thoroughly incorporating each addition (this should take about 30 minutes).
6
- Season barley with salt and pepper to taste.
7
- Fold in mascarpone, cream and Parmesan.
8
- Reduce remaining carrot and broth mixture by one-third and keep warm.

Deep Fried Zucchini Flowers:

Lobster:

1
- Steam lobsters for 10 to 12 minutes in the Oster® Food Steamer.
2
- Remove shells.
3
- Cut tail and claw meat into medallions (scraps may be used for some other recipe).
4
- Keep warm.

To Serve:

1
- On each warm dinner plate, arrange barley “risotto” and lobster.
2
- Garnish with deep-fried zucchini flower, carrot pearls, reduced carrot glaze, Parmesan cheese curls and chervil sprigs.
3
- Drizzle with olive oil.
4
- Serve at once.

Source: http://www.oster.com/RecipeDetails.aspx?rid=718