A perfect romantic Valentine’s dinner for two or more if it’s a dinner party, just double or triple the quantities for the amount of people you are feeding. 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. For the stock, I can’t praise Knorr fish stock pots highly enough. You would be hard pushed to make a better stock and they are a store cupboard essential round in my kitchen.
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 and zest to serve (optional)
Double cream or butter (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 main body meat for placing on top 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 reserved lobster meat on top for the last five minutes. If you aren’t dairy free then you can at this point mix in a knob of butter or a splash of double cream (or both).
Put the risotto onto two plates and place the lobster half on top. Add the lemon wedges for squeezing on the side of the plates and sprinkle the lemon zest and parsley over to serve. Serve straight away.