Lee Ryan's guests were far from blue when he whipped up this decadent dish on Celebrity Come Dine With Me
1. Kill the lobster humanely then place in a large pan of boiling water for 10 minutes or until the lobster turns bright red. Remove from the pot and place immediately in a bowl of cold water.
2. Once cooled, drain well then remove the lobster meat from the shell and the claws. Roughly chop, put in a bowl, cover and place in the fridge.
3. Chop up all the truffles (retaining a few slices of fresh truffle for the garnish) and mix together with the truffle infused olive oil in a small bowl. Finely chop the onion and cloves of garlic and mix together in a small bowl with about a teaspoon of olive oil.
4. Melt the butter in a large frying pan over a medium heat. Add the onion and garlic mixture and fry gently for 5 minutes or until transparent, stirring regularly.
5. Add the rice to the onion and garlic mixture and stir for 1 minute. Pour over the white wine and stir until it has been absorbed. Mix the chicken and fish stock in a jug and add just enough to the pan to cover the rice.
6. Continually stir the rice as it slowly absorbs the liquid. Once the stock is almost completely absorbed, add another cup. Continue with this process until the rice is tender.
7. Add the sliced truffles to the risotto mixture and stir in for 2 minutes. Add the chopped lobster and heat through gently then stir in the coriander and season to taste. Remove the risotto from the heat and leave to stand for 5 minutes.
8. Serve garnished with a slice of truffle.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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