Name: Lobster à l’americaine with Basmati-Risotto Cakes
Ingredients: For the lobster; 3 lobsters; 1/4 cup plus 2 tablespoons olive oil; 2 shallots, sliced; 2 stalks celery, diced; 2 carrots, diced; 2 tablespoons tomato paste; 1/4 cup Cognac; 8 plum tomatoes, cut into quarters; 1 1/2 cups dry white wine; 1 small bunch tarragon, chopped; 3 large sprigs rosemary; 1 small bunch parsley, leaves finely chopped (save the stems); 5 garlic cloves, chopped; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt, or to taste; Freshly ground black pepper; Fresh lemon juice; For the basmati-risotto cakes; 1 cup basmati rice; 1/2 teaspoon kosher salt; 1 cup heavy cream; 1 1/2 tablespoons unsalted butter; 1 cup panko, or unseasoned dried bread crumbs; 1 egg, beaten