For 4 people
Preparation time: 10 minutes + defrosting (12 hours the day before)
Cooking Time: 20 minutes
- 4 Cuisine & Ocean cooked lobsters 350g, defrosted
- 1 litre water
- 2 tablespoons dehydrated fish stock
- 320g risotto rice
- 2 shallots
- 50g butter
- 50g grated parmesan
- 10cl dry white wine
- 2 saffron doses
- 1 celery branch
Shell the defrosted lobsters. Keep the coral along with all the flesh, including that from the claws. Put aside two whole lobster tails. Cut the rest into pieces.
Heat the water, then add in the fish stock. Mix and leave to simmer.
In a large saucepan, sauté the sliced shallots and the celery in 40g of butter. Add the rice and brown for 4 minutes. Pour in the white wine and the saffron. Add the salt and pepper and mix well.
Pour a ladle of the hot fish stock onto the rice and mix. Add in the rest of the fish stock little by little, as it is absorbed into the rice.
After 18 minutes, the risotto is cooked. Now add the lobster flesh, the coral along with the rest of the butter and the parmesan and let it stand for 3 minutes off the heat.
Arrange on the plates, adding half a lobster tail per plate.
(Photo credits: ©Pauline Daniel)