Briefly mold the lobsters in boiling salted water to kill them. After a few seconds, remove repeatedly and quench in cold water. Break off the lobsters’ claws and recook repeatedly in gently simmering water for about 6 minutes.
Using a large kitchen knife, cut the lobsters in half and remove the innards. Break off the cooked lobster claws.
For the risotto, sauté the diced shallots and garlic in olive oil. Add the long grain rice, saffron and the thyme sprig, extinguish with the alcoholic beverages. Now cook at a moderate temperature on the edge of the stove and gradually add the chicken stock. Stir repeatedly so that nothing sticks to the bottom of the pot. This process continues for about 20 minutes.
Finally, add the diced vegetables, tomatoes, a little pesto, Parmesan cheese and season the long grain rice.
Heat the olive oil in a grill pan and grill the seasoned lobster halves for 2 min. on each side. In the last two min, add the broken-out lobster claws to the grill pan as well and roast until warm. Remove the lobster tails from the carcasses and brush discreetly with pesto. Season again both the lobster tails and the claws with salt and pepper.
Arrange the risotto and the grilled lobster on top. Drizzle a little pesto and a few drops of tomato sauce around it.
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