Saffron Lobster Orzo with Harissa Oil

Name: Saffron Lobster Orzo with Harissa Oil
Yield: Serves 4
Cuisine: Arabian
Ingredients: sea salt and freshly ground white pepper; 120 g ghee; 3 teaspoons caraway seeds; 4 Parmesan Crisps (see Essentials); 1½ tablespoons coriander seeds; 1 tablespoon cumin seeds; 1 tablespoon dried mint; 7–8 chillies, seeded; ½ teaspoon truffle oil; 40 ml extra virgin olive oil; 1 tablespoon finely chopped chives; 2 teaspoons thyme leaves; 200 g cooked lobster tail meat; 70 ml extra virgin olive oil; 3 red capsicums (peppers), seeded and chopped; ½ head garlic, peeled and chopped; 2 teaspoons salt; 40 g finely grated parmesan; 120 g mascarpone; 2 cups cooked orzo; ½ teaspoon saffron threads; 300 ml Lobster Broth (see Essentials); 1 teaspoon fresh lemon juice, strained; 2 quarters of preserved lemon, rind only, cut into fine julienne strips

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This mouth-watering dish is from the repertoire of Lew Kathreptis, a dear friend, fellow chef and traveller who made this for dinner the first time I visited him in Dubai. He has an innate understanding and appreciation of Persian flavours, and his cooking has long been a source of inspiration to me.

Ingredients

300 ml Lobster Broth (see Essentials)
½ teaspoon saffron threads

Asia
United Arab Emirates
Iran
Dubai
Persia
Dinner
Fish course
Pescatarian

Method

To make the harissa, roast all the seeds separately and grind with the dried chillies and mint. Pass the spice mix through a fine mesh sieve. Heat the olive oil over gentle heat and cook the capsicum for about 30 minutes until soft and caramelised. Combine the capsicum, spice mix, garlic and salt in a food processor and blend to a smooth paste. Refrigerate in an airtight container until ready t