Natural lobster on a veil of lobster juice and saffron risotto

For the lobster:
- 1 lobster of 1 kg.

For the lobster juice:
- The lobster head
- 1/3 green pepper
- 1/3 red pepper
- 1/3 leek
- 1/3 onion
- 2 small vine tomatoes
- Sprig of thyme
- 1 litre of poultry stock
- Salt
- Oil

For the saffron risotto:
- 1 courgette
- 25 gr Butter
- 200 g Carnaroli rice
- 3/4 lobster juice
- 10 saffron pistils
- Salt

For the lobster veil:
- 1/4 lobster juice
- 2 gr Agar-Agar
- 8 g dehydrated gelatine

For the lobster:
Blanch the lobster in boiling water for 30 seconds. Peel it (reserve the tail and the claws).

For the lobster juice:
Cut the vegetables into small squares and poach them all except the tomato, which we would introduce before finishing the poaching. Chop the head, salt it and brown it in a frying pan, add it to the poached vegetables and add the poultry stock. Leave to cook for approx. 25 minutes. Strain and set aside.

For the saffron risotto:
Sauté the courgette cut into very small squares with the butter, add the previously semi-cooked rice (6 minutes), add 3/4 of the lobster juice, add the saffron and stir until a creamy texture is obtained and finally add salt.

For the lobster veil:
Mix agar-agar with the lobster juice and bring to 80ºC, then add dehydrated gelatine. Spread the result on a gastronorm making a very thin layer. Leave to rest. Cut the veil with a pastry cutter to the same diameter as the dish.

Plating:
Clean the lobster's tail and claws of all the shells, leaving only the meat. Divide the tail and the 2 claws into 4 parts. In a bowl, add the saffron risotto and cover with the lobster veil. Season the lobster with salt and pepper and place on top of the veil. Grill the dish in a salamander for 3 minutes. Decorate with micromezclum around the lobster.