Cognac risotto with Norway lobsters and truffles

Brown the onion with part of the butter, add in a few drops of wine and cook on a low heat. Boil the Norway lobsters in salted water. As soon as the water boils, remove the lobsters, shell them and place them in the pan with the onion. Place the shells along with the heads back into the pan into the boiling water, thus obtaining a fish stock.

Stir the tails from time to time, add in a little glass of cognac, singe and reduce heat to low. Continue to cook until done, then filter the stock through a cheesecloth. Pour the purée into a pan with butter. Allow the butter to melt and meld with the other ingredients, then add in the rice, stir and pour in the carefully filtered fish stock.

Stirring, cook on a low heat. When almost cooked, add in more butter, a handful of parmesan and some of the white truffle shavings. Stir, pour the risotto into an appropriate serving dish and serve immediately, sprinkled with more parmesan and truffle shavings.