To prepare the lobster, remove the claws by twisting them. Crack the claws using the back of a
large knife and set aside. Split the body lengthways. Remove and discard the intestinal vein, the
stomach sac and the spongy gills. Remove the meat from the tail and roughly chop. Set aside with
Heat the oil with half the butter in a large saucepan over a medium heat. Add the onion and
cook, stirring occasionally, for 5 minutes until softened. Add the garlic and cook for a further 30
seconds. Stir in the thyme. Reduce the heat, add the rice and mix to coat in butter and oil Cook,
stirring constantly, for 2-3 minutes, or until the grains are translucent.
Stir in the wine and cook, stirring constantly, for 1 minute until reduced. Gradually add the
hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each
addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all
the liquid is absorbed and the rice is creamy. Five minutes before the end of cooking time, add the
lobster meat and claws.
Remove the saucepan from the heat and stir in the peppercorns, remaining butter and the parsley.
Spoon onto warmed plates and serve immediately.