Remove the head and drain the tomalley. Rinse the neck meat gently under running water to remove any remaining tomalley, and then pat it dry with a paper towel. Use the heads for making lobster bisque stock. Wrap the lobster in cling film to prevent discolouration and refrigerate until ready to cook.

Split lobster tails in half lengthways, using scissors to snip through the soft underside then finish with a sharp knife to slice through the flesh and harder outer shell. Remove digestive tract.

Heat 2 tablespoons of oil in a fry pan over high heat, add lobster tails to pan, flesh side down and flash-fry for 1 - 2 minutes until golden, flip tail and cook shell side down until lobster is cooked through (4 minutes). Remove lobster meat from shell and set aside.

For the risotto, gently heat the lobster stock in a saucepan over medium heat.

In a large, wide saucepan, melt the butter and the oil over medium-high heat. Add the onions, fennel and bay leaves and sauté until translucent (4 minutes).

Add the rice and stir to coat in butter before seasoning generously with salt and cracked pepper.

Add stock to the rice, one cup at a time and simmer, stirring until each cup is almost absorbed. Repeat, allowing each cup to be absorbed before adding the next.

Cook, stirring, until the rice is al dente and the mixture is creamy (20 - 25 minutes).

Remove bay leaves from rice.