Steps
- Remove the meat from the tails of the lobsters and cut it into bite-sized pieces, reserving the shells for later use.
- In a saucepan, heat the olive oil over medium-low heat. Add the lobster shells and cook for 1-2 minutes. Pour in the chicken stock and bring to a boil. Reduce the heat to low and let it simmer for 5 minutes. Strain the stock and return it to a low simmer.
- In a frypan, melt the butter over low heat. Add the finely chopped onion and cook for 1-2 minutes until soft. Stir in the grape tomatoes and cook for another 1-2 minutes until they begin to soften. Add the arborio rice, stirring to coat the grains. Pour in the white wine and cook for 2-3 minutes until absorbed.
- Add the stock to the rice one ladleful at a time, allowing each addition to be absorbed before adding the next. Continue this process, stirring constantly, for about 20 minutes, or until all the liquid is absorbed and the rice is cooked but still firm to the bite.
- Gently fold in the lobster pieces, torn basil leaves, lemon juice, and grated parmesan. Season with sea salt and freshly ground black pepper. Divide the risotto among serving dishes and top with extra parmesan shavings.