Prep time: 10 mins Cooking time: 30 mins Serves 4 1 large lobster, about 500g-600g 4 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 350g Arborio rice Large pinch of saffron, steeped in 200ml vegetable stock 200ml fish stock Handful parsley, chopped
1Plunge lobster into salted boiling water and cook for 7 to 8 mins. Drain lobster and remove shell. Chop meat into bite-size pieces and set aside. Reserve shell for garnish.
2In a medium-sized pan, heat olive oil over medium-high heat and sauté shallots for 2 to 3 mins. Add garlic and rice and stir well for about a minute.
3Add vegetable stock with saffron. Stir to combine and bring to a boil, stirring every 90 seconds or so until rice absorbs stock completely. Lower heat to medium and start adding fish stock, a ladleful at a time, stirring continuously
4Keep cooking until rice is done, but still al dente. Add lobster meat and parsley and adjust seasoning. Serve immediately, garnished with shell and lemon wedges.