Spiny Lobster Risotto


1 raw Lobster tail

¼ cup risotto rice

4oz finely chopped shallots

2oz finely chopped garlic

2oz unsalted butter

½ pt fish or shell fish stock

1 glass dry white wine

1 cup double cream

1 cup of grated grana pando

Lime or Lemon


To make the risotto

Sweat off the onions & garlic in the butter with no colour.

Add the wine and reduce by half.

Add rice cover with the fish or shell fish stock & simmer gently. As the stock evaporates add a little more stock until rice is nearly cooked. Add cream and continue simmering & parmesan cheese. Season to taste. Rice should have a little bite to it.


For the Lobster

Dice the tail meat into large chunks, and caramelize in a frying pan with a little coconut oil. Add this to the risotto with a few drops of fresh citrus juice,


Bon Appetit