2 lobster tails (10 oz. each), split in half
4 cups water
1 Tablespoon sea or kosher salt
2 Tablespoons olive oil
2 cups dry white wine
3 cups chicken stock
1/4 cup unsalted butter plus 1 Tablespoon
1 cup fennel, chopped
1/2 cup shallot, chopped
1 cup fresh tomato, peeled, seeded, diced
2 Tablespoons brandy
2 Tablespoons raw white rice
1 Tablespoon tomato paste
1 teaspoon paprika
1/8 teaspoon cayenne
1 bay leaf
1 thyme sprig
1/2 cup heavy cream
1 teaspoon fresh lemon juice