A perfect romantic Valentine’s dinner for two. This easy risotto tastes delicious and before you think it’s too expensive to cook, I got a frozen lobster for £5.00 from Lidl. It’s a bit of work getting the meat out, but after that it’s easy.
1 lobster, thawed if frozen
1 tablespoon of olive oil
2 shallots finely chopped
200g risotto rice
Pinch of saffron
450ml rich fish stock
2 garlic cloves minced
A bunch parsley finely chopped
1/4 cup of rosé wine
Lemon wedges to serve (optional)
Salt and pepper to taste
Preheat the oven to 200°C.
Put olive oil in an oven proof pan with a lid and gently sautée the shallots, garlic and saffron.
Cut the lobster in half with a big knife and remove the meat from the shell (I use the back of a knife to crack the shell open on the claws).
Chop the lobster meat (reserving the claw meat for later) and put in the pan with the rice, stock and wine.
Put in oven with the lid on and bake for 30 minutes putting the claw meat in for the last five minutes.
Put the risotto onto two plates and decorate with the lobster claw, squeeze of lemon and parsley to serve.