• 2 cooked lobsters
  • 2 tbs olive oil
  • 1.3L (5.5 cups) chicken stock
  • 30g unsalted butter
  • 1 large onion, finely chopped
  • 300g grape tomatoes
  • 2 cups (440g) arborio rice
  • 150ml dry white wine
  • ½ cup torn basil leaves
  • 1 tbs lemon juice
  • ¼ cup grated parsean, plus extra shavings to serve


  1. Remove the meat from the tail of the lobsters and cut into bite-sized pieces, reserving the shells.
  2. Heat the olive oil in a saucepan over medium-low heat. Add the lobster shells and cook for 1-2 minutes. Add the stock and bring to the boil. Reduce heat to low and simmer for 5 minutes. Strain the stock and return to a low simmer.
  3. Heat the butter in a frypan over low heat. Add onion and cook for 1-2 minutes until soft. Add tomatoes and stir for 1-2 minutes until they start to soften. Add rice and stir to coat the grains. Add wine and cook for 2-3 minutes until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue: stirring constantly, for about 20 minutes until all the liquid is absorbed and the rice is cooked but firm to the bite.
  4. Gently stir through the lobster, basil, lemon juice and grated parmesan, then season with sea salt and black pepper. Divide among serving dishes and top with extra parmesan shavings.