Shells of 4 lobsters
1 cup (250 mL) each of roughly chopped onion,
carrot and fennel
1 tbsp (15 mL) chopped garlic
1 cup (250 mL) white wine
1 cup (250 mL) chopped fresh or canned tomatoes
4 cups (1 L) fish or chicken stock
4 to 5 tarragon sprigs
4 parsley stems, leaves removed
1 inch (2.5 cm) piece orange rind
¼ cup (50 mL) basmati rice (raw)
½ cup (125 mL) whipping cream
2. Pour in wine and bring to boil. Boil for 1 minute or until reduced by half. Add tomatoes, stock, tarragon sprigs, parsley stems, orange rind, bay leaf and cayenne. Add enough water to cover lobster shells. Simmer for 1 hour 30 minutes or until full of flavour.
3. Strain stock and discard solids. Place stock in pot on medium heat and reduce slowly until about 8 cups (2 L) remain. Add rice, some of the reserved lobster meat and any roe. Simmer for 30 minutes or until rice is very soft. Place contents of pot in blender and purée until smooth. Add cream and simmer 10 minutes longer. Top with any reserved lobster meat.