INGREDIENTS
2
lobster tails (10 oz. each), split in half
4 cups
water
1 tbsp
sea or kosher salt
2 tbsp
olive oil
2 cups
dry white wine
3 cups
chicken stock
1/4 cup
unsalted butter plus 1 Tablespoon
1 cup
fennel, chopped
1/2 cup
shallot, chopped
1 cup
fresh tomato, peeled, seeded, diced
2 tbsp
brandy
2 tbsp
raw white rice
1 tbsp
tomato paste
1 tsp
paprika
1/8 tsp
cayenne
1
bay leaf
1
thyme sprig
1/2 cup
heavy cream
1 tsp
fresh lemon juice