Jersey Butter Poached Lobster with Saffron Risotto

**Prepare the Lobster:** In a large pot, melt the Jersey butter over medium-low heat. Add the thyme sprigs and bay leaves to infuse the butter.

If using, deglaze the pan with white wine. Bring to a simmer.

Gently place the lobsters into the melted butter. Ensure they are mostly submerged. If necessary, add a little more butter.

Cover the pot and poach the lobsters for 8-10 minutes, or until the shells turn bright red and the meat is cooked through. The cooking time will depend on the size of the lobsters. Check by pulling on an antenna – it should come away easily.

Remove the lobsters from the butter and set aside to cool slightly. Reserve the infused Jersey butter.

**Prepare the Saffron Risotto:** While the lobsters are poaching, prepare the risotto. In a medium saucepan, heat the vegetable stock and add the saffron threads. Keep warm over low heat.

In a large saucepan, heat the olive oil over medium heat. Add the finely chopped shallot and cook until softened, about 5 minutes.

Add the Arborio rice to the saucepan and stir continuously for 2-3 minutes until the grains are translucent.

Begin adding the warm saffron-infused stock, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.

Stir in the Jersey milk and grated Parmesan cheese. Season with salt and pepper to taste.

Stir in cooked diced Jersey Royal potatoes and blanched Asparagus.

**Assemble the Dish:** Once the lobsters have cooled slightly, carefully remove the meat from the tails and claws. Cut the tail meat into medallions.

Divide the saffron risotto among four plates.

Arrange the lobster medallions on top of the risotto.

Drizzle some of the reserved Jersey butter over the lobster and risotto.

Garnish with extra grated Parmesan cheese and fresh herbs, if desired. Serve immediately.