Lobster poached in vanilla bean butter served with saffron, sweet pea risotto

• 1 lb unsalted butter
• 1 split vanilla bean
• 1 1/2 cup arborio rice
• 5 cup seafood broth
• 3 tbsp shredded parm
• 1 pinch saffron
• 1/2 cup sweet peas
• 1/4 cup olive oil
• 1 salt
• 1 pepper
• 2 tbsp shallot
• 1 tbsp garlic

1. vanilla butter turn stove on lowest setting.
2. place butter and vanilla bean in small sauce pot and put on stove let warm for at least 30 min before use.
3. risotto place suace pan on med/low on the stove.
4. place oil and rice in pan and toast for 7/10 min.
5. place minced shallot and garlic in rice pan toast 5 more min
6. thrown in pinch of saffron and slowly start to pour stock into rice.
7. pour about a cup at a time and stir slowly.
8. this is whats going to give our rice its creamy texture salt and pepper to taste
9. about five min before rice is ready add shredded parm and sweet peas
10. Lobster place two shelled lobster tails in warm butter for about 7/9 min remove from butter slice into rounds
11. Plating place risotto on plate.
12. lay lobster rounds on top of rice garnish with saffron, finishing salt and pepper.
13. serve with poaching butter

unsalted butter, vanilla bean, arborio rice, seafood broth, parm, saffron, sweet peas, olive oil, salt, pepper, shallot, garlic

Taken from cookpad.com/us/recipes/357333-lobster-poached-in-vanilla-bean-butter-served-with-saffron-sweet-pea-risotto (may not work)