|Cooked lobster||1 Pound (450 Grams)|
|Olive oil||1 Tablespoon|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Fresh thyme leaves||1 Teaspoon|
|Risotto rice||6 Ounce (175 Gram)|
|Fish stock||1 Pint (600 Milliliter)|
|Sparkling wine||5 Fluid Ounce (150 Milliliter)|
|Green peppercorns in brine||1 Teaspoon, drained and roughly chopped (Or Pink)|
|Chopped fresh parsley||1 Tablespoon|
1. To prepare the lobster, remove the claws by twisting. Crack the claws using the back of a large knife and set aside. Split the body lengthways. Remove and discard the intestinal vein, the stomach sac and the spongy gills. Remove the meat from the tail and roughly chop. Set aside with the claws.
2. Heat half the butter and all the oil in a large frying pan. Add the onion and cook gently for 4-5 minutes until softened. Add the garlic and cook for another 30 seconds. Add the thyme and rice. Cook, stirring, for 1-2 minutes until the rice is well coated and translucent.
3. Increase the heat under the pan to medium and begin adding the stock, a ladleful at a time, stirring well between additions. Continue for 20-25 minutes until all the stock has been absorbed.
4. Add the lobster meat and claws. Stir in the wine, increasing the heat. When the wine is absorbed, remove the pan from the heat and stir in the peppercorns, remaining butter and parsley. Set aside for 1 minute then serve immediately.