Recipe for roasted blue lobster thermidor style with Ossau-Iraty and champagne risotto.

Blanch the lobsters in a large pot of salted water for 2 to 3 minutes. Shell the claws and split the bodies in half. Retrieve the roe and remove the central vein.

Mix the orange zest, garlic, and herbs. Add the butter, mustard, breadcrumbs, cheese, and a tablespoon of roe. Spread the mixture evenly to a thickness of 3 mm between two sheets of parchment paper. Place in the freezer for about 30 minutes.

Preheat the oven to 180°C. Cut the butter to match the shape of the claws and tail of the lobsters. Cover them with the herb butter crust obtained. Bake and cook for 5 minutes.

Sauté the onion with a little olive oil in a large pot. Add the rice, stirring to coat all the grains in the fat.

When they turn opaque, add the champagne and let it evaporate for a few minutes.

Then gradually pour in the hot broth as it is absorbed.

Let cook for 15 to 20 minutes without stirring too much.

Off the heat, add 50 g of butter along with the cheese and the orange zests. Mix vigorously. Let rest covered for 5 minutes to allow the rice to bind.

To finish, season with salt and pepper and serve in small glasses with the broiled lobster.