Grilled Certified Maine Lobster Tail Wrapped with Prosciutto Butternut Squash Risotto

INGREDIENTS:

Lobster Tails

16 each         Sage leaves

8 each           Prosciutto sheets cut @ 4”x6”

2 ounces        Olive oil, for brushing

To taste         Salt and pepper

Butternut Squash Risotto

2 tablespoons   Olive oil

1 ½ cup            Arborio rice

1 each              Bay leaf

1 cup                Butternut squash brunoise

3 cups              Maine Lobster stock

2 cups              Butternut squash juice (4 cups reduced to 2 cups)

½ cup               Light cream

½ cup               Freshly grated parmesan cheese

To taste            Salt and pepper 

Fall Vegetables

¼ cup             Petite Brussels sprouts

¼ cup             Carrot, large dice

¼ cup             Parsnip, large dice

¼ cup             Rutabega, large parisienne

¼ cup             Petite kohlrabi, quartered

2 ounces        Olive oil infused with vanilla bean

2 ounces        Vegetable or chicken stock

2 tablespoon   Butter

To taste          Salt and pepper

Rhubarb Compote

1 tablespoon   olive oil

½ cup             sweet white onion

2 cups             Rhubarb, peeled and diced

1 each            Small bay leaf

¼ cup             Golden raisins

¼ teaspoon     Orange rind

1 tablespoon    Capers, rinsed

1 cup              Cranberry juice

2 ounces         Fennel honey

1 ounce          Celery, peeled, diced and blanched

1 tablespoons Chervil, chopped

To taste          Salt and pepper

DIRECTIONS:

Procedure for lobster tails: 

Remove intestines from the tails and insert a skewer through each lobster tail to maintain a straight form while cooking.

Place 2 sage leaves onto the tails. Wrap each tail with one sheet of thinly sliced prosciutto. Season lightly with salt and cracked pepper.

When ready, cook over a medium heat wood burning grill for about 3 minutes and turn once. Cook an additional 3 to 4 minutes.

Procedures for butternut squash risotto:

Heat a medium sized saucepot over medium heat and add the butter. When melted, add the butternut squash brunoise and briefly saute.   Add the rice and coat with the butter.

Combine the lobster stock and the butternut squash reduction. Add this mixture to the rice in ¼ cup increments making sure all is absorbed before adding the next ¼ cup. Stir frequently. Continue to add liquid in ¼ cup increments. After about 16 minutes, the rice will be slightly al dente. Add the light cream and cheese.  Season with salt and pepper.

Procedures for fall vegetables:

Heat the vanilla bean oil in a medium saute pan over medium heat. Add all of the vegetables and saute. Continue until vegetables begin to caramelize. Add the stock and allow to boil, then add butter while shaking the pan to emulsify the butter. Season to taste with salt and pepper.

Procedures for rhubarb compote:

Heat a small saucepot over medium heat and add the oil. Add the onion, over pot, and lower the heat, allowing the onions to sweat, remove lid and add half of the rhubarb and the bay leaf. Allow mixture to sweat, covered, an additional 5 minutes. Add the raisins, orange rind, and capers, tossing gently to distribute throughout. Add the juice and honey. Increase the heat and reduce by half. Add the remaining rhubarb and allow mixture to cook down to a thickened consistency. Remove from heat and transfer to a bowl.  Chill mixture completely. Add the blanched celery, chervil. Season with salt and pepper. Serve at room temperature.