for 4 person

Lobster carcasses

2	Fine Food Hummer, cooked

Lobster stock

1 tbsp	olive oil
1	onion, finely chopped
1 tbsp	tomato puree
3 tbsp	cognac
1 litre	Fine Food Bouillon de légumes
2	bay leaves
1	vanilla pod, cut lengthwise

Risotto

1 tbsp	Fine Food Olio extra vergine d'oliva
1	onion, finely chopped
250 g	Fine Food Carnaroli Superfino
1 ½ dl	Fine Food Petite Arvine Coeur de Baron
16	Tomatoes Red Desire Fine Food, quartered
20 g	grated Parmesan
1 tbsp	Fine Food Beurre à la Fleur de sel de Guérande
1 tbsp	cognac
	salt and pepper to taste
1	grapefruit, segmented
50 g	Fine Food Nocciola Piemonte IGP, coarsely chopped
1 bunch	coriander, torn into pieces

How it's done

Lobster carcasses

Remove the lobster meat from the shells, roughly chop, cover and chill. Break the shell and head into pieces, transfer to a baking tray lined with baking paper.

To roast in the oven

Approx. 30 mins. in the centre of an oven preheated to 180°C.

Lobster stock

Heat the oil in a pan. Briefly sauté the onion. Add the tomato puree and roasted lobster shells, cook briefly. Add the cognac and reduce almost completely. Pour in the stock, add the bay leaves and vanilla, bring to the boil. Reduce the heat, simmer for approx. 25 mins., strain (yields approx. 700 ml of stock).

Risotto

Heat the oil in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the lobster stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Add the chilled lobster meat and tomatoes, heat through. Stir in the cheese, butter and cognac, season. Serve the risotto with the grapefruit segments, nuts and coriander.

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