SERVES 4 AS A MAIN COURSE

1 live lobster, 600–700g

For a quick lobster stock

50ml olive oil

shell, head and legs from the lobster, roughly chopped

100ml white wine or dry vermouth

1 small onion, roughly chopped

1 clove of garlic, smashed

50ml tomato passata

pinch of saffron

1 tsp fennel seeds

1 roasted red pepper (from a jar is fine)

2l water

For the corn

2 cobs of sweetcorn, 1 if very large

olive oil

Maldon sea salt, finely ground

For the risotto

50ml olive oil

1 medium onion, finely diced

1 clove of garlic, finely sliced

250g risotto rice, preferably Vialone Nano

125ml white wine

approximately 1.5l lobster stock or vegetable stock (see Basics p. 284)

50g unsalted butter

lemon juice

1 tbsp chopped chives

Maldon sea salt

1. Place the lobster in the freezer for about 1 hour to render it insensible, if there are still signs of movement, freeze for another 30 minutes. Use a large, heavy, sharp knife to pierce the lobster, pushing swiftly through the cross on its head. Meanwhile, bring a large pan of water to the boil. Salt the water heavily and get ready a roasting tin with a good amount of ice and a few centimetres of cold water to chill the lobster after cooking.

2. Cook the lobster in the boiling water for 3 minutes, then transfer to the pan of ice and allow to cool, turning occasionally. Once the lobster is cool enough to handle, it can be shelled. Twist and pull the tail away from the body, twist off the claws and the legs. Turn the tail upside down in your hand and, with a pair of kitchen scissors, cut down the centre of the shell. Carefully prise the shell back with your thumbs, working from the head end towards the tail to release the meat. Make a small cut on the top side at the very end of the tail to reveal the end of the intestinal tract, pull it out and discard.

3. Twist the claws from the jointed arms and crack them with the back of a heavy knife, before prising out the meat. There is a plastic-like piece of cartilage in each claw that needs pulling out and discarding. Separate the joints on the arms and remove the meat using a lobster pick. Pick the meat from the bigger joints on the legs. Cut the meat from the the claws and tail into chunks and chill. Roughly cut up the shell and head.

4. To make the stock, heat the oil in a large pan and add all the lobster shell. Cook, stirring until any moisture has evaporated and the shell starts to fry. Add the wine and reduce to a syrup. Add the remaining ingredients. Bring to the boil and then reduce the heat to a simmer. Cook for 45 minutes, then strain into a clean pan.

5. Rub the corn cobs with a little oil and then season with salt. Heat a griddle pan and char the corn, turning and pressing down until there are blackened spots all over the cob. Allow to cool and then carefully slice the kernels from the cob.

6. To make the risotto, sweat the onion and garlic in the oil until completely soft. Add the rice and cook for 2–3 minutes until translucent. Add the wine and cook until absorbed.

7. In the meantime, bring the stock back to a simmer. Add the hot stock a ladleful at a time, stirring to break down the outer layer of the rice. The rice should have some bite still and a creamy, starchy texture. If you run out of stock, you can use hot water to finish the cooking.

8. When the rice is very nearly cooked, stir in the corn and the lobster meat. Bring back to a simmer and then turn off the heat. Scatter the butter over the surface and leave to rest for 5 minutes. Put back on a low heat and stir to mix. Season with salt and lemon juice. Check one of the largest pieces of lobster to see if it is cooked and opaque in the centre. Stir in the chives.