Lobster tails with dill risotto and brown butter

METHOD

1. Refrigerate lobster tails until ready to cook.
2. Boil the beans in salted water for 1 minute; strain and cool under cold water. These can be eaten as they are but are better with the skin removed.
3. Make the risotto (right) and keep warm. If risotto is runny, add more stock.
4. Spray the tails with oil and toss in a hot frying pan to cook through – keep warm.
5. Reheat beans in microwave with the oil; spoon risotto into the bowl, scatter beans around the base, top with two lobster tails and spoon over some browned butter.

Risotto method

1. Heat oil in a heavy based saucepan over medium heat and fry onions and garlic until soft and golden. Increase heat to high and add rice – stir for 1 minute. Add 1 cup boiling stock and cook, stirring, until it is absorbed.
2. Add stock a cupful at a time and stir for 15-20 minutes or until rice is tender and all liquid is absorbed. Stir in dill, lemon essence, cheese, salt and pepper. Cover and leave to sit for 3 minutes before serving. Squeeze lemon over risotto and serve.