PT1H30M
William Drabble's rich and luxurious lobster risotto recipe makes an elegant dish for a special occasion. The leftover claws and shells are used to make a rich and flavourful lobster stock for the risotto, providing a fantastic taste of the sea. If you are short on time feel free to use a good quality, shop-bought shellfish stock instead.
Native lobster risotto with tarragon and chives