Risotto of lobster and salmon with a saffron velouté

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Ingredients (serves six) 4tbs of olive oil 1 x 2lb lobster still alive 2 onions 2 leeks 6 sticks of celery 4 cloves of garlic 2 large carrots 8 button mushrooms Sprig of basil tarragon thyme Pinch of saffron threads 1tbs tomato purée 1lb root ginger 2 pints fish stock 6 ripe tomatoes 1 pint dry white wine 1 pint Noilly Prat 2 star anise 1 fennel bulb 1 lemon 6 peppercorns 2 pints double cream 2lb salmon fillet 10oz Arborio rice 6 sprigs of chervil for garnish ### Method To kill the lobster place it in the deep freeze for about two hours. Take out twist and pull off the body and the legs. Boil up a small pan of water with the peppercorns a slice of lemon and a sprig of thyme. Place the body of the lobster in the boiling water for five minutes and take out. Cool under running water to stop the cooking process. Repeat this for the claws. Take the meat out of the claws and body of the lobster peel the tail like a large prawn. Place all the meat on a plate. Dice the tail and cut the claws into six portions. Cover with clingfilm and put in fridge until needed. Keep the shell claws and head for the sauce. To make the sauce and velouté dice the vegetables into 1cm dice. For the first sauce heat 2tbs of olive oil in a saucepan. Add all the carrots and half the rest of the diced vegetables plus one garlic clove. Brown the vegetables then add the lobster head and claws. Add the tomato purée tomatoes basil tarragon and thyme. Add ½ pint of white wine ½ pint of Noilly Prat and reduce by half. Add a pint of fish stock. Reduce by a quarter. Add a pint of double cream. Simmer for five minutes and pass through a fine sieve. Put into a saucepan reduce and season with salt and pepper to taste. For the saffron velouté place the rest of the vegetables in a saucepan with 2tbs of olive oil. Sweat them off for about three minutes until transparent then add ½ pint of white wine ½ pint of Noilly Prat and reduce by half. Add a pint of fish stock and reduce by a quarter. Add a pint of double cream simmer for five minutes and pass through a fine sieve. Put into a saucepan with the saffron threads reduce and season with salt and pepper to taste. Liquidise with a hand blender to produce a frothy velouté. Peel the ginger bulb and slice into a julienne. Keep in the fridge until needed. Before assembling the dish deep-fry until golden brown. Place on kitchen paper and season. This is the garnish for the risotto. Boil 4oz of risotto rice in plenty of boiling water with no salt for 15 minutes. Strain through a sieve and run cold water over the rice until cold. Drain and put into a saucepan. Add the lobster sauce to the rice and bring to boil. Simmer until the rice has absorbed the liquid. Dice the lobster tail and add this to the rice. Warm through. Check seasoning. Meanwhile heat the saffron velouté. Slice the raw salmon into six thin wide slices. Wrap in clingfilm and place in fridge. Take six bowls place the risotto in the centre using a tablespoon. Place the salmon and the lobster claw on top. Grill for four minutes and pour the saffron velouté around the base. Place deep-fried ginger on top and garnish with a sprig of chervil. Serve immediately. Photo © Sam Bailey