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Native lobster risotto with tarragon and chives

Great British Chefs
  • minutes
  • Serves 8

INGREDIENTS

4

Lobsters

4

Carrots

3

Celery sticks

8

Chives

4

Garlic cloves

1

Leek, small

1

Onion, large

3

Shallots

6

sprigs Tarragon, fresh

20

Tarragon, small leaves

6

sprigs Thyme, fresh

4

Tomatoes

2 tbsp

Tomato paste

400 g

Carnaroli risotto rice

1

Cayenne pepper

1

Sea salt, fine

1 tbsp

Olive oil

3 tbsp

Olive oil, extra virgin

95 g

Butter

5 tbsp

Brandy