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Lobster & Tarragon Risotto

Join the one and only Gino D'Acampo in making a super romantic and luxurious dish, Lobster & Tarragon Risotto! If you want to make this recipe, ingredients and method below👇 75 g Parmesan cheese, cut in pieces (2 cm) 3 - 4 sprigs fresh tarragon, leaves only (approx. 2 Tbsp) 90 g shallots, halved 3 garlic cloves 40 g extra virgin olive oil 75 g unsalted butter 200 g tinned chopped tomatoes 350 g risotto rice 30 g brandy 800 g seafood broth (shellfish stock), boiling ¼ tsp ground cayenne pepper 2 tsp fine sea salt, plus extra to taste ¼ tsp ground black pepper, plus extra to taste 200 g lobster tail meat, cut in pieces (2 cm) 4 fresh chives, chopped, for garnishing Preparation 1. Place Parmesan in mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside. 2. Place tarragon in mixing bowl and chop 5 sec/speed 8. Transfer to a bowl and set aside. 3. Place shallots, garlic, oil and 25 g butter in mixing bowl then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 4 min/120°C/speed 1. 4. Add tomatoes and rice then, without measuring cup, cook 2 min/100°C/reserve/speed 1. Scrape base of mixing bowl with spatula to loosen rice. 5. Add brandy and, without measuring cup, cook 2 min/100°C/reverse/speed 1. 6. Add boiling stock, reserved chopped tarragon, cayenne pepper, salt and pepper then cook 12 min/100°C/reserve/speed 1. 7. Add lobster, stir in gently with spatula then cook 1 min/100°C/reserve/speed 0.5. 8. Add 50 g butter and reserved Parmesan then stir gently with spatula. Adjust seasoning if desired, then leave to stand in mixing bowl for 2 minutes. 9. Serve immediately garnished with chopped chives.