Briefly blend the lobster shells in a blender or thermo blender until finely ground. Sauté the lobster mixture in a pan until most of the moisture has evaporated. Add the tomato paste and cook for a moment.

Deglaze with the liqueur and let it fully reduce.

Add the vegetables and briefly sauté. Once the vegetables have some color, add the water.

Let the broth steep just below boiling point for one to two hours. This prevents excessive evaporation and ensures maximum flavor stays in the broth.

Strain the broth. Reduce further for a more concentrated flavor if desired. Season with salt.

For a thicker consistency, lightly bind the broth with xanthan gum, available at Albert Heijn under the name xanthaangom. This helps the broth stay on the plate. After binding, strain through a fine sieve, as xanthan continues to thicken over time. Use sparingly.

Finely chop the onion and fennel, keeping them small but not too fine to maintain texture. Mince the garlic very finely.

Melt the butter in a pan and sauté the onion, garlic, and fennel until translucent.

Add the rice and toast briefly.

Once the grains turn slightly translucent, deglaze with a splash of dry white wine.

Once the wine has evaporated, gradually add the broth while stirring. Keep tasting as you cook. If the rice is still firm, add more broth. Once the rice is soft but not mushy, it is done. Make sure it remains moist and does not dry out.

When the rice is cooked, add the juice and zest of one-sixth of a lemon for a fresh taste.

For extra creaminess and shine, stir in a small knob of butter.

Lobster poached in miso butter

Cook the lobster in heavily salted water, about as salty as seawater. Use one minute of cooking time per 100 grams of lobster. A 600-gram lobster should be cooked for six minutes.

Cool the lobster in ice water. Remove the meat from the shell. You can find various instructional videos online on how to do this.

Melt the butter with the miso in a pan. Once fully melted, gently warm the lobster tail in it. Do not let the butter boil, as this would overcook the lobster.

Spoon some risotto in the center of the plate.

Arrange the sliced lobster tail on top.

Pour the lobster broth around the risotto generously, as people love sauce.

Finish with afilla cress, soy wasabi crunch, and optionally some olive oil.