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 4 minutes; transfer them to a plate. When cool enough to handle, remove the meat from the shells and cut it into large medallions. Return the empty shells to the saffron stock and simmer gently for 8 minutes, then discard the shells and keep the stock hot.

3. 3.

   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.

4. 4.

   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 still slightly brothy.

5. 5.

   While the rice simmers, make the salad by gently tossing 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 aside until serving.

6. 6.

   Fold the lobster medallions into the rice with 1/4 teaspoon kosher salt. Simmer gently for 2 to 3 minutes, just until the lobster is opaque and reaches 145°F in its thickest pieces. Remove from the heat, stir in the prepared lemon juice and 2 tablespoons chopped Italian Parsley, and rest for 3 minutes.

7. 7.

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