- Serves: 4
- Cook Time:
- Prep Time: 40 minutes
- Effort: medium
- 800 g lobster, fresh and cooked
- 135 ml extra virgin olive oil
- 1 medium onion, finely chopped
- 375 g risotto rice
- 1 tbsp capers, finely chopped
- 10 tinned anchovies
- 2 glasses champagne
For the stock
- 1 lobster, shell
- 1 celery, stalk, roughly chopped
- 1 bunch parsley, roughly chopped
- 2 carrots, roughly chopped
- 1 onions, roughly chopped
- 2 litres water
1. 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.
2. Roughly chop the shell and set aside.
3. Remove the claws and place in a saucepan with the vegetables and water. Bring to the boil and simmer for 30 minutes.
4. Heat 6 tablespoons of the olive oil in a deep frying pan and add the lobster shell. Fry for 3 to 4 minutes to draw out the flavour. Remove the shells and add them to the simmering stock.
5. Add the chopped onion to the olive oil and cook gently. Stir in the rice until all the grains are coated in the oil. Stir in the capers and anchovies. Add the champagne, allow it to evaporate, and then reduce the heat.
6. Gradually add the stock ladle by ladle, allowing the rice to absorb each ladle full before adding more. 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 the remaining olive oil and stir well.
7. Leave the risotto to rest for about 2 or 3 minutes.
8. Meanwhile, crack the lobster claws, remove the flesh and chop it. Serve the risotto immediately, with the chopped claw meat on top.
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