Poached Baby Lobster on Asparagus and Cepe Risotto

Course Main Dishes Total Time Half Day

Ingredients in this Recipe

1 (7 ounce) bunch pencil thin asparagus, stalks trimmed off 2½ inches from the tips
1 cup arborio rice
1 tablespoon heavy cream
1 to 3 cups Chicken Stock or use low sodium, canned broth
10 branches fresh thyme
3 cloves garlic, peeled and thinly sliced
3 cups lobster stock, shrimp stock, or water
3 shallots, peeled and thinly sliced
3 tablespoons freshly grated Parmesan cheese
3 tablespoons tomato paste
3 tablespoons unsalted butter
4 (1 to 1¼ pound) lobsters
4 fresh tarragon leaves
5 tablespoons plus 2 teaspoons corn oil
Fine sea salt, to taste
¼ cup brandy
¼ cup white wine
¼ teaspoon freshly ground white pepper, plus more to taste
½ cup thinly sliced fennel bulb
½ small red onion, peeled and diced small
½ teaspoon white truffle oil (optional)