Risotto with lobster
Lobster is delicious served lukewarm with a good spoonful of mayonnaise. But with a few extra steps, you can make even more tasty dishes, like this delicious risotto.
Remove the lobster meat from the shell and cut it into rough pieces. Set aside.
Heat half of the butter in a deep pan over low heat and cook the shallot for 2 minutes until soft and translucent.
Add the rice. Cook the rice, stirring for 2 minutes until the grains are translucent, then deglaze with white wine. Now add 200 milliliters of shellfish stock. Add a splash of stock each time the rice has absorbed most of the liquid, stirring well.
Once the rice is cooked (this takes about 20 minutes), stir in the butter. Mix in the lobster meat and parsley, and season with salt and pepper.