This was the main course for Saturday’s dinner party. It was Kate’s idea to make some lobster as it is in season at the moment, so I took the challenge. Lets skip the initial cooking part (including the sticking in the fridge; strange clicking noises; into the freezer for an hour, etc, etc) and take it as read that the lobster is cooked.
Ingredients
- 2 lobsters (cooked, halved down the middle and cleaned)
- Butter
- Lemon
- 225g arborio rice
- 900ml of chicken or vegetable stock
- small glass of white wine
- 1 leek sliced thinly
- 1 large onion chopped
- parmesan cheese
- mozarella cheese
- fresh parsley
Method
Risotto (20 minutes)
- Put a knob of butter into a medium hot pan
- Add the leeks and onions and cook until soft and translucent
- Pour in the rice and stir, coating with the buttery onion/leek mixture for a few minutes
- Add the wine and stir until absorbed
- Add the stock a ladel at a time and stir until fully absorbed
- Once all stock is gone, remove from the heat and add the parmesan and mozzarella (both grated)
- Add some parsley and stir together
Lobster (8-10 minutes)
- Crack the claws with the flat side of a heavy knife
- Brush the claws and tail section with a mixture of butter and lemon juice
- Place under a medium-hot grill for 8-10 minutes
Serve lobster with risotto and some steamed vegetables (asparagus is a favourite and quick)