Lobster Risotto Recipe - Great British Chefs

Ingredients

• 4 lobsters, native, each weighing 400g
• 1 large onion, roughly diced
• 4 carrots, peeled and roughly chopped
• 3 celery sticks, roughly chopped
• 1 leek, small, roughly chopped
• 4 garlic cloves, crushed
• 2 tbsp of tomato paste
• 5 tbsp of brandy
• 6 sprigs of fresh thyme
• 6 sprigs of fresh tarragon
• 1 tbsp of olive oil
• 3 shallots, finely diced
• 400g of carnaroli risotto rice
• 4 tomatoes, diced
• 8 chives, cut into long batons
• 20 small tarragon leaves
• 3 tbsp of extra virgin olive oil
• 95g of butter
• sea salt, fine
• cayenne pepper