Caribbean lobster risotto with peas and tomato concasse

Elaboration 

For the risotto 

1. Bring the lobster stock to a simmer and keep it at a very low heat throughout the cooking process of the risotto.
2. Place a large heavy saucepan over a medium-low heat and gradually melt the butter.
3. Cook until the butter begins to brown.
4. With a wooden spoon, stir in the finely chopped onion and shallot and cook very slowly in the butter until the onion is soft but not browned.
5. Add the unwashed rice and mix with the softened onion and shallot mixture.
6. Raise the heat to medium and cook, stirring constantly, until the rice is well coated with fat. Do not let the rice brown.
7. Add the brandy and cook until the liquid has evaporated.
8. Pour in about 1 ½ cups of cooking stock and stir to mix with the rice. It will bubble intensely at first and then drop to a gentle simmer. Keep stirring during this first addition of broth to make sure the rice absorbs it at a steady rate.
9. As soon as most of the liquid has been absorbed and the rice is swimming in a bit of a sea of thick broth, add another cup or so (you don't have to be precise at this point) of cooking broth.
10. Once it has been absorbed, start adding the broth by half cups, stirring frequently and testing the rice to see if it is done every few minutes. All the broth may not be necessary.
11. Rice is done when it is not quite al dente, that is, when there is more bite left in the grain than is desirable.
12. Add the salt and pepper and stir to combine.

For the tomato dressing

1. In a small bowl, combine the basil, olive oil, tomatoes, lemon rind and juice. Stir to combine.
2. Remove from the heat and immediately add the peas and lobster meat.
3. Add the lobster butter and stir until melted and sufficiently heated.
4. Add all the grated cheese, mixing well but quickly.
5. Cover the pan and set aside for 3 minutes to resoak the rice and continue cooking in its own heat.
6. Serve immediately, in warm bowls, garnished with the tomato and Maldon salt.