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Lobster Risotto

This one is so classy that no-one will ever suspect it’s a bit of a cheat. Waitrose sells squat lobster tails in brine, but you can also use cooked dressed lobster, which is often widely available at Christmas.

 
 
 Lobster Risotto

  Serves 4 as a starter or 2 as a main course

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
 1½ 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 ½ lemon
 1 tablespoon grated Gruyère
 1 tablespoon grated Parmesan cheese
 salt and freshly milled black pepper
  Pre-heat the oven to gas mark 2, 300°F (150°C).
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Equipment

You will also need a baking dish 9 inches (23 cm) square and 2 inches (5 cm) deep.

Method

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.

 

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