- Heat olive oil in a sauté pan.
- Add the garlic & lobster meat and sauté.
- Add rice.
- Flame with Brandy, and add peeled plum tomatoes and asparagus.
- Add the stock a little at a time, stirring and making sure the liquid is absorbed before adding more stock.
- Add salt and pepper to taste.
- Cook for about 16-18 minutes, remove from fire and add the butter, parmesan, and the Mascarpone cheese and parsley.