Lobster risotto — Les Petites Gourmettes

Ingredients

• 1/4 cup olive
• Shell from 1 lobster cooked tail, cut into 2-inch pieces
• 1 tablespoon peeled and diced carrots
• 1 small clove garlic, peeled and left whole
• 1/2-inch wide strip orange zest
• 1/4 teaspoon sweet paprika
• 1 tablespoon fresh minced tarragon
• 1 tablespoon thyme leaves
• 1/4 cup canola oil