Lobster with Saffron Risotto

Method

• Cut the lobster claws at the joints with a knife.
• Cook the risotto according to the package instructions.
• Remove the meat from the thickest parts and briefly boil the thin parts in salted water for 2 minutes.
• Sear the claw meat in oil, then add butter, finely chopped tarragon, and lemon zest at the end of cooking. Thin slices of lobster meat from the small parts, while the thick part is sliced into thicker pieces.
• Add saffron and Parmesan to the risotto, and season with lemon juice, salt, and pepper.
• Slice the piquillos into rings, fry in a pan, and fold into the risotto along with finely chopped chives and parsley.
• Remove the cooked lobster meat from the shells and mix it into the risotto.
• Serve the risotto topped with the seared lobster.