Lobster Giouvetsi

Ingredients:
– 1200g lobster
– 200g cherry tomatoes
– 1 fennel
– 3 garlic cloves
– 50ml olive oil
– 300g orzo pasta
– 700ml lobster and vegetable broth
– 50ml ouzo
– 100g feta cheese
– Fresh basil
– Salt, pepper
– Fresh thyme, 2 sprigs

Ingredients for Lobster Broth:
– 1 carrot
– 1 onion
– 1 leek, white part only
– 1 celery stick
– 4 garlic cloves
– 1 tbsp tomato paste
– 700ml chicken broth
– 50 ml cognac
– Lobster shells and legs

Method:
1. In a baking dish, mix the cherry tomatoes with oil, thyme, salt, pepper, and roast in the oven at 180°C for about 20 minutes until they get a nice color.
2. To make the broth, heat oil in a pot and sauté onion, carrot, celery, leek, and garlic for 3 minutes. Add tomato paste and cook for 1 minute. Add lobster shells, then cognac and let the alcohol evaporate for 2 minutes. Add chicken broth (or water) and boil for 30 minutes. If using chicken broth, don’t add salt and pepper; if using water, do add them.
3. Strain the broth, keeping the lobster body to the side
4. In a pan, heat oil and briefly sauté the lobster on each side for 1 minute. Remove and set aside. In the same pan, sauté fennel and garlic for 2 minutes, add orzo, and cook for about 3 minutes. Deglaze with ouzo, then add roasted tomatoes. Gradually add the broth like making risotto. Halfway through the orzo cooking, add the lobster pieces and bake in the oven for 10 minutes. Then add feta cheese pieces and basil leaves, and bake for another 5 minutes on high heat until the feta softens and the orzo is al dente but still juicy. Add a little water if needed.
Serve in the lobster shell for a stunning presentation.
Good luck!

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