Pull out all the stops with this most glamorous of risottos.
Cut the lobster in half lengthwise from head to tail making sure you don’t lose any of its juices, collect the juice in a container and set aside. Remove all the flesh in the head and tail, roughly chop and set aside together with the juices. Roughly chop the shell and set aside.
Remove the claws and place in a saucepan with the stock vegetables and water. Bring to the boil and allow to simmer for half an hour.
Heat 6 tablespoons of olive oil in a saucepan and add the lobster shell and sauté’ for about 3 or 4 minutes to get the flavour out of them. Remove the shells and add them to the simmering stock. Add the chopped onion to the olive oil and allow to sweat. Stir in the rice until all the grains are coated in the oil. Stir in the capers and anchovies. Add the champagne, allow to evaporate, and then reduce the heat. Gradually add the stock ladle by ladle and continue to stir until the rice absorbs the liquid, then add more stock. Continue to do this for about 15 minutes. At this stage when the risotto is nearly ready, add the pieces of lobster flesh with its juices and cook for another 5 minutes. Remove from the heat, add 3 tablespoons of olive oil and stir well.
Leave to rest for about 2 or 3 minutes. Meanwhile, take claws from the stock, crack them, remove the shell, slice the flesh and serve on top of the risotto. Serve immediately.
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