2 green lobster tails
1/2 litre fish or vegetable stock, heated
3/4 cup arborio rice
30g butter
1/2 finely diced onion
1/4 cup white wine
6 spears asparagus
1/2 cup fresh or frozen peas
1 lemon
30g butter
2-3 Garlicious Grown black garlic cloves, sliced
Keep fish stock warm on stove. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion . Cook, stirring, for 5 minutes or until onion has softened. Add rice. Cook, stirring, for 1 to 2 minutes or until coated. Add wine. Cook, stirring, for 30 seconds or until wine has absorbed.
Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender.
Add peas and squeeze lemon over - keep warm.
For black garlic butter, soften butter and fork through black garlic until evenly combined (can be kept in fridge for other uses).
Chargrill lobster tails on lightly oiled BBQ hotplate. Place tails, flesh side down, on preheated barbecue. Cook for 10 to 12 minutes, turning once. Lobster is done when opaque and firm to the touch.
Serve lobster tails over risotto and brush black garlic butter on lobster flesh - enjoy!
Recipe inspiration from Gryphons Caffe Bar Griffith ACT chef Jesse Kean photography Ali Vicary
Serves 2
1/2 litre fish or vegetable stock, heated
3/4 cup arborio rice
30g butter
1/2 finely diced onion
1/4 cup white wine
6 spears asparagus
1/2 cup fresh or frozen peas
1 lemon
30g butter
2-3 Garlicious Grown black garlic cloves, sliced
Keep fish stock warm on stove. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion . Cook, stirring, for 5 minutes or until onion has softened. Add rice. Cook, stirring, for 1 to 2 minutes or until coated. Add wine. Cook, stirring, for 30 seconds or until wine has absorbed.
Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender.
Add peas and squeeze lemon over - keep warm.
For black garlic butter, soften butter and fork through black garlic until evenly combined (can be kept in fridge for other uses).
Chargrill lobster tails on lightly oiled BBQ hotplate. Place tails, flesh side down, on preheated barbecue. Cook for 10 to 12 minutes, turning once. Lobster is done when opaque and firm to the touch.
Serve lobster tails over risotto and brush black garlic butter on lobster flesh - enjoy!
Recipe inspiration from Gryphons Caffe Bar Griffith ACT chef Jesse Kean photography Ali Vicary
Serves 2
