1. Finely chop shallots and crush garlic.

2. Wash rice 2-3 times.

3. Sweat shallots and garlic in 50g of butter and 2tbsp of olive oil. Add rice and stir until it has absorbed all the butter. Add the Major Lobster Stock Base. Cook for 8-10 minutes. Remove from pan and place on a tray to cool.

4. Meanwhile blanch tomatoes in boiling water for 30 seconds, place in ice water and remove skin. Quarter, remove seeds and dice tomatoes. Dice the cooked lobster.

5. To finish, place rice back in a pan. Add ¼lt of lobster stock, all of the diced lobster and cook for a further 4 minutes until liquid has been absorbed. Add tomatoes, 10g of butter, 1 cup of white wine and half the parmesan. Season to taste.

6. Serve garnished with the remainder of the parmesan cheese and herbs.