for 4 people

Risotto

1 tbsp	olive oil
2	shallots, cut into thin slices
300 g	risotto rice
1 dl	white wine
500 g	different coloured cherry tomatoes
7 ½ dl	fish bouillon, hot
	salt and pepper to taste
125 g	mascarpone

Lobster

1 tbsp	olive oil
4	lobster tails (each approx. 100 g)
¼ tsp	salt
a little	pepper

How it's done

Risotto

Heat the oil in a pan. Add the shallots, sauté for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the 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. Mix in the mascarpone. Remove the pan from the heat, cover and keep warm.

Lobster

Heat the oil in a frying pan. Fry the lobster for approx. 7 mins., turning it repeatedly. Remove from the pan, shell, serve on the risotto, and season.

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