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This dish bridges the Mediterranean countryside and the New England coast. Tarhana — a fermented mix of yogurt, grains, and sun-dried vegetables — adds tangy depth, balanced by crème fraîche and the sweetness of lobster and corn. The result is rustic yet refined, a harmony of land and sea.
Ingredients: 4 lobster tails (6–8 oz), 1½ cups Arborio rice, 4 cups lobster stock, 1 cup heavy cream, ½ cup crème fraîche, 1 tbsp tarhana, 1 cup corn, 1 shallot, 1 garlic clove, ¼ cup white wine, 2 tbsp butter, 1 tbsp olive oil, ¼ cup Parmesan, lemon juice, salt, white pepper, chives, lemon zest.
Method: Blanch lobster 3 min, cool, remove meat. Sauté shallot, garlic in butter; deglaze, add cream, stock, tarhana, simmer; whisk in crème fraîche. Toast rice in oil, add stock gradually, fold in corn halfway. Finish with butter, Parmesan, and a spoon of tarhana cream. Warm lobster in sauce, serve over risotto, garnish with chives and zest.

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Weekly recipes & behind-the-scenes with Chef Mert

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