Lobster with Risotto

For the risotto: Peel and finely chop the onion. Heat the olive oil and butter. Sauté the onion until transparent. Add the rice. Sauté while stirring and gradually pour in the hot fish stock. Continue to stir and add the salt and pepper. Cook for about 18 minutes. Before serving, add the lemon zest, Parmesan and butter and stir.

For the Parmesan wafers: Preheat the oven to 180°C (approximately 350°F). Place a large round cookie cutter (about 10 cm in diameter (approximately 4 inches)) on a baking sheet lined with parchment paper. Spread a thin, even layer of cheese in the cookie cutter. Remove the ring and place 3 more portions of cheese on a plate.

Bake for about 5 minutes until the cheese melts, begins to bubble and turns golden brown. Remove the plate immediately and let cool briefly. Loosen from the parchment paper and let cool on a wire rack until hard and crispy.

For the lobster: Boil the bay leaves and the peppercorns in a large pot of salted water. Place the lobster headfirst into the boiling water. Remove the pot from the heat and let stand for about 10 minutes. Remove the lobster and let cool. Break apart and cut the tail meat into slices.