Freshness is everything with lobster. Learn how to dispatch a live one in the most humane way possible, and how to make a simple but beautifully-matched celeriac risotto accompaniment.


1 large lobster
200g butter
1 small celeriac, cubed
1 shallot, finely chopped
200g risotto rice
850ml fish or shellfish stock
Pinch of saffron
1 teaspoon of white miso
Dill sprig to decorate

Serves 2

  1. Start by poaching the tail in 200g of the butter, split in 2, but left in the shells
  2. Melt all the butter and place the tails in and poach for five to eight minutes
  3. Flip them once or twice and baste them in the butter as they cook
  4. Lift them out, then let them sit until they are cool enough to handle and remove the flesh from the shell
  5. Pour about a tablespoon of the butter into a large pan and on a medium heat and fry the cubed celeriac until it is turning golden and is softened all the way through, remove from the pan
  6. Pour some more of that lobster-flavoured butter into the pan then add the shallots, chopped finely, with a generous pinch of salt and fry for about 2-3 minutes
  7. Add the rice and let it heat up, stirring it through
  8. Add the saffron to the stock
    Then start adding the stock, a little at a time, and continue to stir
  9. Add the miso paste
  10. Let the liquid reduce each time before adding more and stir
  11. Once the rice is tender, with just a little bite left, add the tomalley and celeriac and Parmesan
  12. Taste and season to taste
  13. Whilst the risotto cools and rests a little, reheat the lobster tail in some more of that butter