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Lobster Risotto
Serves 2
Ingredients
1 x 200 g tub squat lobster tails, drained
2 x 415 g tins Baxter's lobster bisque luxury soup
6 oz (175 g) Arborio rice
1 1/2 oz (40 g) butter
1 medium onion, peeled and chopped (chopped in a mini-chopper or processor, if you have one)
2 tablespoons vermouth
juice 1/2 lemon
1 tablespoon grated Gruyere
1 tablespoon grated Parmesan cheese
salt and freshly milled black pepper
Method
Pre-heat the oven to gas mark 2, 300°F (150°C).
You will also need a baking dish 9 inches (23 cm) square and 2 inches (5 cm) deep.
Place the dish in the pre-heated oven for 5 minutes, then add the butter and onion to the hot dish and leave in the oven to soften for 10 minutes. After that, remove the dish from the oven, add the rice and stir it well to coat it in the butter.
Next, add the lobster bisque, vermouth and a little salt and pepper. Stir again, then back it goes into the oven for 45 minutes. When the time's up, remove it from the oven (pre-heat the grill), stir again, add the lobster tails and squeeze over the lemon juice.
Sprinkle with the 2 cheeses and place the dish under the grill for 2-3 minutes until brown and bubbling. Serve absolutely immediately as it can get too thick if it's left hanging about.