Preparation
- In a dry pan, add the spices and toast for a few seconds.
- Add half the butter and some olive oil.
- Gently cook the garlic and finely chopped herbs.
- Add the white wine, stock granules, passata, and boiling water.
- Simmer for 15 minutes.
- Add the rice, mix well, cover, and simmer gently.
- After about 20 minutes, place the lobster halves on top, the sliced lemon, and the rest of the butter.
- Cover and simmer until the rice is ready and the liquid is absorbed.
- Garnish with some fresh parsley.