Recipe courtesy of Kevin Montoya and Mauricio Montes

Pan Roasted Florida Lobster Tail with Slow Braised Oxtail Risotto

  • Level: Advanced
  • Total: 4 hr 55 min
  • Prep: 45 min
  • Cook: 4 hr 10 min
  • Yield: 3 servings
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Oxtail Preparation:

5 pounds oxtail

Salt and freshly ground pepper

1/4 cup canola oil

1/4 cup chopped garlic

1 large carrot (large dice)

1 yellow onion (large dice)

1/2 bunch celery (large dice)

12 ounces cabernet wine

4 sprigs fresh thyme


1 tablespoon minced garlic

1 large shallot (small dice)

2 tablespoons canola oil

Salt and freshly ground pepper

8 ounces Arborio or Carnaroli rice

1/2 cup chardonnay wine

3 cups chicken stock

2 tablespoons butter

1/4 cup grated Parmesan

Florida Lobster Tail Medallions:

Three 6-ounce raw Florida lobster tails, in the shell

Salt and freshly ground pepper

Oil, for searing

Plantain Chips:

3 green plantains

Vegetable oil, for frying

Salt and freshly ground pepper

Cumin Lime Crema:

2 tablespoons sour cream

1 tablespoon heavy mayonnaise

1 tablespoon chopped fresh cilantro

1/2 teaspoon toasted ground cumin

Zest and juice of 1 lime

Salt and freshly ground pepper

Micro cilantro, for garnish


  1. For the oxtail: Sprinkle the oxtail thoroughly with salt and pepper. Heat the oil in large pan over medium-high heat and sear the oxtail, in batches if needed, removing to a plate. Add the garlic, carrots, onions and celery to the pan and cook until brown. Deglaze the pan with the red wine and reduce by three-quarters. Add the oxtail back to the pan and pour in enough water to cover. Toss in the thyme, cover the pan and braise until the oxtail is tender, about 3 hours. Remove the meat and shred. Reserve 1 cup of braising liquid.
  2. For the risotto: Saute the garlic and shallots in the oil in a large pan over medium heat until tender. Season with salt and pepper. Add the rice and saute, while constantly stirring, until translucent, about 3 minutes. Add the white wine and cook until reduced. Add half of the chicken stock and reduce until it absorbed into the rice. Add the second half of the chicken stock and cook until it has absorbed into the rice. Add the reserved braising liquid and 1 cup shredded oxtail to the rice and cook until the liquid is absorbed. Finish with the butter and Parmesan and stir until creamy. Add salt and pepper if needed.
  3. For the lobster: Preheat the oven to 350 degrees F. Remove the shells and rinse the lobster tails. Skewer the lobster through the length of each tail to prevent them from curling. Sprinkle the lobster tails with salt and pepper and sear them in a lightly oiled pan over medium-high heat. When all sides are lightly seared, put the pan in the oven to finish cooking, about 8 minutes. Remove the tails from the pan and allow them to cool to room temperature. Once cooled, slice into medallions.
  4. For the plantains: Heat oil in a deep-fryer or large pot to 350 degrees F. Peel the plantains and slice into thin slices lengthwise with a knife or on a mandoline. Cut the plantains in half and fry until crisp. Remove the plantain chips from the oil and season with salt and pepper while they are still hot. Allow to cool and reserve for plating.
  5. For the crema: Combine the sour cream, heavy mayonnaise, cilantro, cumin, lime zest and lime juice in a mixing bowl and stir thoroughly. Season with salt and pepper. Adjust seasonings if needed.
  6. To assemble: Spoon some warm risotto on each plate. Arrange the lobster medallions around the risotto. Place 2 plantain chips into each mound of risotto. Top with cumin lime crema and garnish with micro cilantro.