Lobster is a great addition to a risotto, so here's a simple recipe for just that
Heat the oil in a heavy based saucepan over a medium heat. Add the onion and cook for about 5 minutes, until softened. Add the garlic and pancetta, and cook for 2 minutes.
Add the rice and cook gently for 1 minute until the rice is coated with oil.
Add the wine, stir continuously and simmer until it’s been completely absorbed. Add a ladleful of stock and simmer, stirring continously, until all the liquid has been absorbed. Continue to add the stock in this way.
When the rice is just cooked (al dente) add the peas and the lobster to warm through. Serve scattered with the rocket.