Seafood Rice with Herbs

Bring a pot of 4-5 litres of water to the boil. Add the lobsters head first and cook for around 12 minutes. Remove from the water, leave to cool, remove and chop the meat. Leave the tails and claws whole, chop the remains of the carcass and discard the innards.

Roast the lobster carcasses (including tails and claws) in 1-2 tbsp hot oil for around 6-8 minutes. Add the vegetables, fry for a few minutes then deglaze with the wine and around 500 ml water. Add the bay leaf and simmer for around 1 hour, stirring occasionally. Sieve and retain the stock. Set the tails and claws aside to garnish.

Fry the shallot in 1 tbsp hot oil. Add the rice, fry for a few minutes and then cover with the lobster stock. Add the tarragon and gradually add more stock allowing the rice to absorb almost all the liquid before adding more. Do this for around 20 minutes until the rice is al dente and creamy. Remove the tarragon, stir in the mascarpone and season with salt, ground black pepper and lemon juice.