French onion soup with Black Truffle Pâté croutons


Serves 2

      • 1 cooked lobster, meat removed
      • 120g arborio rice
      • 1 litre of shellfish stock
      • 2 shallots, finely diced
      • 1 tbsp olive oil
      • 2-4 preserved lemons, finely chopped
      • 2 tbsp of Black Truffle Sauce
      • 100ml white wine
      • Handful of samphire
      • 1 tsp of chives, chopped
      • 1 tsp dill, finely chopped
      • 50g butter


    1. In a sauté pan soften your shallots in oil for 5 mins on a medium heat but avoid them browning and then add your rice. Cook for 1-2 mins and then add your wine.
    2. Reduce for 2-3 mins and then gradually start incorporating your fish stock a ladle at a time.
    3. After 10 mins cooking add in half of your lobster meat, all the chopped preserved lemons and 1 tbsp of Black Truffle Sauce. Cook for 5-10 more mins until the rice is soft but still a little nutty in texture.
    4. In another pan warm the remaining claw meat in butter with 1 tbsp of Black Truffle Sauce. Toss the heated lobster in freshly chopped herbs and season with sea salt. Then serve the risotto on a bed of steamed samphire with the buttered lobster on top.