Chef Rens' Miso Lobster with Lemon Risotto - Premier Seafarmers by Nature

Ingredients

• Shells from one Oosterschelde lobster
• A generous splash of cappuccino liqueur
• 2 bay leaves
• 1 tbsp tomato paste
• ½ shallot (sliced)
• ½ carrot (diced)
• ½ leek (sliced)
• ¼ fennel (sliced)
• 1000 ml water
• Salt to taste
• Xanthan gum as needed
• 150 grams risotto rice
• 500 grams warm vegetable broth or preferably lobster broth
• 2 knobs butter
• 1 onion
• 1 garlic clove
• 1 fennel
• 1 lemon
• 1 splash dry white wine
• Salt
• 200 grams butter
• 20 grams miso
• 1 lobster tail