Norway Lobster Risotto

Broth

Heat the water and add the stock cube.

Pull off the heads of the Norway lobsters, set the edible parts aside in your fridge (remove the gut).

Stir fry the chopped onion, the garlic cloves cut in 4 and 2 tablespoons of olive oil in a large sauté pan. Add the Norway lobsters heads, the claws and shells.

After 2-3 minutes of cooking, add the sparkling white wine and heat to a boil.

Lower the heat to medium/low, then add the thyme, laurel and tomato concentrate.

Add 1/2 tsp salt, paprika and red chilli pepper. Pour the broth on top.

Let cook with lid for 30 minutes.

Gardez le reste du bouillon.

Pour the sauce through your strainer, crush the solid parts in order to get as much juice and sauce as possible.

Take 15 cl and keep on cooking at low heat until smooth.

Set aside the remaining broth.

Risotto

Cook gently the minced onion with one tablespoon of oil in a sauce pan.

Add the rice and stir fry until the rice gets translucent (use regularly a spatula to mix your rice, it shouldn't get brown). This step will take a few minutes.

Add two ladles of broth and cook until it is fully absorbed by the rice.

When it's done, start over again until your rice is cooked.

Add the parmesan cheese to the rice and adjust seasoning.

Before serving, stir fry your Norway lobters in a frying pan with 1 tablespoon of olive oil and a pinch of salt, high heat, for 2-3 minutes.

Serve the risotto with the Norway lobsters and smooth sauce.