Strain shell mixture through a sieve over a bowl, reserving broth discard solids. Return broth mixture to saucepan keep warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium high heat. Add rice to pan cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 12 cup at a time, stirring constantly until each portion is absorbed before adding the next about 2. Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas. Pasta Risotto Recipes Jamie Oliver.