Butternut Squash Risotto with butter poached sous vide lobster tails and smoked arugula

So for Christmas I got the smoking gun www.cuisinetechnology.com/the-smoking-gun.php and this was my first use for it. I made smoked arugula using the applewood that came with it and it came out great adding another level of flavor to the arugula.

I made this a few weeks ago and will do my best to recollect this recipe. I don't really do measurements when doing variations of recipes I've done in the past so I'll put guesstimates and leave it to the cook to adjust accordingly.

2 cups carnaroli rice (arborio can be used but definitely use carnaroli if you can find it. It comes out creamier and cooks faster. I just bought some today at an Italian deli and was asking the guy why it's so hard to find...he had no idea and agrees it's far superior)

2 tbsp chopped shallot

1 medium butternut squash

1/2 cup dry sherry

2-3 cups arugula + a few leaves for garnish (smoke it if you can but totally optional)

1/2 cup parmesan cheese

1/2 tsp fresh ground nutmeg

6 cups or so of veggie or chicken stock

2 lobster tails

2 tbsp butter

2 tbsp olive oil

salt, pepper

To cook the squash I pierce the skin a few times with a knife to let steam escape and wrap the whole thing in aluminium foil. Put in a 350 degree oven for 2 hours or so depending on size. Remove, let cool a little, remove the skin, pulp, and seeds (and save those seeds!)

For the lobster boil the tails for 2 minutes in a pot of water with some salt and a cup of white vinegar (this makes removing the shells easier). Remove from boiling water and immerse in an ice bath. Remove the tail fan, cut along the length of the bottom of the shell, split, and carefully remove tail meat taking care to keep it intact. Vacuum seal on high with 2 tbsp of butter and souls vide for 25 minutes at 140F. Alternatively you can boil or steam for 5-7 minutes)

For the risotto saute the shallot on low-medium heat in the olive oil until soft. Increase heat to medium and add the rice and stir for a few minutes until most of the oil is absorbed then add the sherry and stir until absorbed. Have your stock at a simmer and add 1-2 ladles to the rice at a time and continue to stir. This will take 20 minutes or so. Be patient and don't add more stock until the previous ladle is mostly absorbed. A few minutes before your rice is done add the squash and nutmeg. I like to mash some and keep some chunks to add texture. Taste along the way and season as necessary. When your rice and good and al dente add the parmesan cheese and turn off the heat and stir in the arugula. And don't forget the butter from the lobster! Take a little taste for yourself (nothing like lobster flavored butter) and add the rest to the risotto. Give it a minute or 2 to set up and serve. Slice the lobster tail in half and position on top of the risotto and garnish with a few arugula leaves. Crack open some wine and enjoy!