INGREDIENTS
20 ozs
lobster tails
4 cups
water
1 Tablespoon
kosher salt
2 Tablespoons
olive oil
2 cups
dry white wine
3 cups
chicken stock
1/4 cup
butter
1 cup
fennel
1/2 cup
shallot
1 cup
tomato
2 Tablespoons
brandy
2 Tablespoons
white rice
1 Tablespoon
tomato paste
1 tsp
paprika
1/8 tsp
cayenne
1
bay leaf
1
thyme
1/2 cup
heavy cream
1 tsp
lemon juice