Preparation Time:20 minutes, plus 4-5 hours to infuse
Cooking Time:30 minutes
Level of Difficulty:Medium
Servings:4

Ingredients

• For the risotto:
• 2 shallots, diced
• clove of garlic, crushed
• 50g butter
• 200ml fish stock
• 100g Arborio rice
• 1 mango, peeled and diced
• 50g Parmesan cheese, grated
• 50ml buttermilk (or 3 tbsp creme freche)
• salt and freshly ground black pepper
• For the carrot and ginger froth:
• a little butter
• 2 carrots, finely diced
• 50g fresh ginger, peeled and finely diced
• 2 shallots, finely diced
• 1 tbsp white wine
• 90ml fish stock (readymade is fine)
• 90ml double cream
• salt and freshly ground black pepper
• For the lobster oil:
• shells from the lobster
• 3 cloves of garlic, skin on and lightly crushed
• 1 small bunch of fresh rosemary
• For the lobster:
• 4 x 500g live lobsters (ready-cooked chilled or frozen lobsters are fine)

Method

2. For the risotto: Sweat the shallots and garlic in the butter for 2 minutes until the shallots are soft. Add the rice and mix well, ensuring it is coated with butter. Bring the fish stock to the boil and gradually add it to the pan, a ladleful at a time, allowing the rice to absorb all the liquid after each addition before adding any more stock. lt is cooked when all the liquid is absorbed and the rice is al dente. Add the mango, Parmesan cheese and buttermilk (or creme freche), season, mix well and cook until the rice is tender. If the risotto is a little dry, add a little more buttermilk (or creme freche)
4. For the carrot and ginger froth: Sweat the carrots, ginger and shallots over a gentle heat in a little butter for a few minutes, but do not allow them to colour. Add the wine and allow it to reduce until there is very little of it left. Add the fish stock and simmer until a syrupy consistency is reached. Add 60ml of the cream and reduce until the mixture has thickened. Liquidise in a food processor or blender and pass through fine sieve. Season the sieved mixture, add it to the remaining cream then, using a balloon whisk or hand blender, whisk it until it becomes frothy.