Lobster and saffron risotto

Heat a cup and a half of chicken broth and about half a cup of water in a pot to a gentle simmer.

Cut the lobster shells up the middle on top of the meat, cut down to the cartilage with a small knife and crack them open a bit.

Poach the tails, covered by the liquid, for about two and a half minutes; they need not cook through.

Remove the tails, keep the liquid simmering, cool slightly and extract the meat from the shells.

Return the shells to the pot, mostly under the water line, and simmer about 15 to 20 minutes to make stock.

Crumble a pinch of saffron into a little bowl and cover with a little hot stock to bloom.

Heat a couple tablespoons of butter and the same of olive oil in a pan; soften half a finely diced onion about two minutes.

Add half a tablespoon of garlic paste, then half a cup of arborio rice and coat it in the butter and onion.

Strain the shell stock.

Add stock about a ladle at a time, stirring and letting it absorb before the next, 10 to 15 minutes in all, probably a cup and a half to two cups of liquid, until al dente: not crunchy, not mushy. Do not over-stir.

Pour in the saffron liquid, holding back the threads.

Stir through the lobster cut into bite-sized pieces and warm two minutes.

Season with salt and pepper, stir in a couple tablespoons of butter and a little Parmesan until creamy and loose enough to relax on a plate.

Stir in the reserved saffron threads for colour. Plate and finish with pepper, a little more Parmesan and a pinch of parsley.