Name: Lobster Risotto with Chanterelle Mushrooms and Black Truffles
Ingredients: 2 tablespoons rock salt; 450-500g fresh live lobster, placed in freezer for 45 minutes; 500ml homemade fish stock; Chopped lobster shell, legs and body; 1cm thick slice of lemon; 1 tablespoon lemon juice; 1/8 teaspoon cayenne pepper, to taste; 1 sprig thyme; 2 tablespoons olive oil; 20g butter, chopped; 3 eschalots, finely diced; 2 garlic cloves, crushed; 50g Carnaroli risotto rice; 300ml reserved lobster stock; 3 baby asparagus; 2 baby zucchini with flowers attached, (stamens removed), trimmed and halved lengthways; 3 baby turnips stem trimmed and halved lengthways; 100ml reserved lobster stock; 20g butter, chopped; Chervil, sprigs picked for service; 2 tablespoons olive oil; 5g black truffle, thinly shaved; 25g Chanterelle mushrooms, trimmed

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Junior MasterChef Australia

Lobster Risotto with Chanterelle Mushrooms and Black Truffles

Recipe by Tony Bilson

Ingredients

Lobster

Lobster stock

Risotto

Vegetables

Sauce

To serve

Steps

Notes

Ingredients

Lobster

Lobster stock

Risotto

Vegetables

Sauce

To serve

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Filo, Junior MasterChef Australia Season 3

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