Saffron Risotto & Lobster & Lemon-Caviar Ravioli
  
 
 Step 12:

Bring the lobster stock to a simmer and squeeze in the juice from the other 1/2 lemon. Add the tarragon reduction and slowly whisk in the reserved beurre monte. Reduce by 1/2 or until it starts to thicken.
  
 
 Step 13:

Plate the risotto. Spoon the reduction around the risotto and arrange the morels and lobster. Garnish with the ravioli and a few leaves of basil for color.

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