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Whole Lobster on Tomato and Herb Risotto with Lime and Saffron Froth and Crustacean Oil

1 live lobster (cooked or frozen would also be suitable)

Risotto
2 shallots, diced
1 clove garlic
1 tsp tomato paste
4 tomatoes, peeled, deseeded and diced
50g butter
100ml fish stock
100ml chicken stock
60ml white wine
100g Arborio rice
30g parmesan cheese, grated
2 tsp chopped herbs, chervil, thyme, parsley and chives
Salt and pepper

Froth
Juice of 3 limes
Pinch of saffron threads or saffron powder
1 shallot, chopped
2 tbsp white wine
90ml vegetable stock
90ml cream
Salt and pepper

Crustacean oil
Shells from the lobster
Clove garlic
A few sprigs of thyme
100ml vegetable oil

1. To prepare the oil, crush the shells and place the shell into the oven and roast     for about 20 minutes on a medium heat. Put remaining ingredients into a     saucepan with the shells and cook for two to three hours.

2. To prepare the risotto, sweat the shallot and the garlic. Add the rice and fry     lightly for one minute over a low heat, add the tomato paste and cook out for     about one minute. Add white wine and reduce. Add the chicken and fish
    stock slowly, stirring constantly. When all liquids are added the rice should
    be cooked; season and just before serving add the herbs, diced tomato
    and the shaved parmesan cheese.

3. Prepare the froth by soaking the saffron threads in the wine to extract colour     and flavour. Sweat the shallot and add the wine, reduce and add the
    vegetable stock, reduce and add 60ml of the cream, reduce until it has
    thickened and add to the remaining cream. Using a balloon whisk, beat
    the mix until it becomes frothy. Season.

4. To cook the lobster, boil in plenty of salted water. Cook for five minutes and     remove. Allow to cool. Remove the flesh and reserve the head for garnish.

5. To assemble place a ring of risotto in the centre of the plate, arrange the sliced     lobster on risotto and place the head on as garnish. Drizzle with crustacean oil     and then coat liberally with lime and saffron froth.