Risotto with lobster, saffron, cherry tomatoes and zucchini

Ingredients:

Chicken broth

• 1 lemon, cut in half
• 1 head of garlic, cut in half crosswise
• 1 bunch of fresh thyme
• 1/4 cup whole coriander seeds
• 3 bay leaves
• 2 tablespoons coarse salt
• 1 bottle of white wine
• Two lobsters, 900 gr.

Risotto

• 2 liters of curboulon
• 2 tablespoons extra-virgin olive oil
• A pinch of saffron
• 1 yellow onion, diced
• Crushed red pepper flakes
• 2 tbsp. rice carnaroli
• 2 cups of white wine
• 2 ox heart tomatoes, cored, seeded and diced
• 1 large zucchini, cored, seeded and diced
• 4 tablespoons chilled unsalted butter
• 0.5 tbsp. freshly grated parmesan
• 0.5 cup chopped parsley leaves

Preparation:

1. Courboullon:
   
   Bring a large pot of water (about 8 quarts) to a boil. Add the lemon halves, garlic, thyme, coriander seeds, bay leaf, salt, and wine. Bring to a boil again, then add the lobsters and cook until bright red, about 10 minutes. Remove the lobsters from the water and set aside to cool.
2. When the meat is cool enough, remove the tail and claw meat, leaving the shells and carcasses. Leave 2 claw pieces whole and set aside. Cut 1 tail lengthwise into 4 pieces and set aside. Cut the remaining tail into large pieces along with the remaining claw meat. Set aside.
3. Risotto:
   
   Heat the broth in a saucepan over medium-low heat. Add the reserved lobster shells and carcasses to the broth.
4. In a large, heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add the onion, season with coarse salt and a pinch of crushed red pepper, and cook until translucent, 5 minutes. Add the rice and stir to coat with the olive oil and onion. Cook, stirring frequently, for 2–3 minutes. Add the wine, tomatoes, and a pinch of salt and stir frequently until the liquid is completely absorbed.
5. Begin adding the hot broth, two ladles at a time. Stir frequently until the rice absorbs the broth. Add the saffron. Add the broth two more times until the rice is tender but still firm. You should have some broth remaining. Add the zucchini, diced lobster, butter, Parmesan, and parsley. Stir vigorously to distribute the ingredients evenly. Season the risotto with salt to taste.
6. Divide the risotto among four plates. Cut the remaining claw pieces in half crosswise to make four. Garnish each serving with a piece of lobster claw and tail.