Careme

Instructions

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1. 1.

   Prepare the produce: grate 10 ounces Organic Heirloom Tomatoes through the large holes of a box grater, discarding the skins, and cut 6 ounces into wedges. Dice 1/2 medium Yellow Onion, mince 2 cloves Organic Garlic, and chop 1/4 cup Italian Parsley leaves; divide the parsley into two 2-tablespoon portions. Halve 1 medium Organic Lemon, juice one half, and cut the other half into wedges.

2. 2.

   Season 2 Lobster Tail 4 oz tails with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Bring 2 1/2 cups seafood or chicken stock and 1/16 teaspoon saffron threads to a gentle simmer in a saucepan. Add the lobster tails, cover, and poach for 90 seconds—just long enough to slightly firm the meat. Transfer the tails to a plate and let them cool for 3 minutes.

3. 3.

   Use kitchen shears to cut through the lobster shells, then remove the still-translucent meat and cut it into large medallions. Refrigerate the lobster meat until needed. Return the empty shells to the saffron stock, simmer gently for 8 minutes, then discard the shells and keep the stock hot.

4. 4.

   While the shells simmer, heat 2 tablespoons extra-virgin olive oil in a wide, deep skillet over medium heat. Add the diced onion and 1/4 teaspoon kosher salt; cook for 5 minutes until softened. Stir in the minced garlic and 1 teaspoon smoked paprika for 30 seconds, then add the grated tomatoes and cook for 7 minutes, stirring occasionally, until thick and glossy.

5. 5.

   Stir 3/4 cup Arborio White Rice into the sofrito and toast for 1 minute. Pour in 1/2 cup dry white wine and simmer for about 2 minutes, until mostly absorbed. Add the hot saffron stock, bring to a gentle simmer, and cook uncovered for 16 to 18 minutes, stirring occasionally, until the rice is tender but remains slightly brothy.

6. 6.

   While the rice simmers, gently toss the tomato wedges with:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon sherry vinegar
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper
   • 2 tablespoons chopped Italian Parsley

   Set the salad aside until serving.

7. 7.

   Fold the chilled lobster medallions into the gently simmering rice with 1/4 teaspoon kosher salt. Cook for 2 to 3 minutes, turning the medallions once, until the lobster is opaque and just firm; avoid boiling. Remove from the heat, stir in the prepared lemon juice and 2 tablespoons chopped Italian Parsley, and rest for 3 minutes.

8. 8.

   Spoon the saffron lobster rice into two shallow bowls, arranging the medallions prominently on top. Serve the heirloom tomato salad alongside and garnish with the prepared lemon wedges.