Butter-Poached Lobster with Saffron Orzo

Ingredients:

Butter-Poached Lobster
• 2 lobster tails
• Unsalted butter
• Fresh thyme
• Zest of 1 lemon
• Zest of ½ orange

Saffron Orzo
• 1½ cups orzo pasta
• 1 shallot, finely diced
• Dry white wine
• Hot lobster stock
• Pinch of saffron threads
• Unsalted butter
• Grated Parmigiano Reggiano

Ouzo Citrus Beurre Blanc
• Dry white wine
• Ouzo
• Fresh orange juice
• Fresh lemon juice
• Zest of ½ orange
• Cold butter, cubed

To Finish
• NM Chili Oil, for drizzling
• Microgreens or edible flowers, for garnish

Instructions

1. Butter-Poach the Lobster
In a small saucepan, melt butter over low heat with thyme, lemon zest, and orange zest. Add the lobster tails and gently poach for 5–7 minutes, or until just cooked through. Remove and set aside.

2. Make the Saffron Orzo
Sauté shallots in butter until soft. Stir in the orzo and toast lightly. Deglaze with white wine, then gradually add warm saffron-infused lobster stock, stirring continuously. Cook until creamy and al dente. Finish with butter and Parmigiano Reggiano.

3. Prepare the Ouzo Citrus Beurre Blanc
In a saucepan, combine white wine, ouzo, orange juice, lemon juice, and orange zest. Simmer until reduced to a syrup-like consistency. Remove from heat and whisk in cold butter until smooth and glossy.

4. Plate the Dish
Spoon the saffron orzo onto each plate. Top with butter-poached lobster and drizzle generously with the beurre blanc. Finish with a touch of NM Chili Oil and a delicate garnish of microgreens or edible flowers.

Chef’s Note

Best served with a crisp, chilled white wine—or for a bolder twist, a splash of ouzo over ice.

Credits to Jacque JO for this amazing recipe

Check her out on Instagram @LeCreuBae