Spanish Lobster Rice

  

Do you know Spanish paella? Well, the spanish lobster rice is even better.

INGREDIENTS (4 people)

• One medium-large lobster
• A cup of rice (200 ml)
• Fish broth (preferably of seafood)
• A large onion
• A red pepper
• A cup of crushed tomato
• A garlic clove
• Parsley
• Half a cup of cognac
• A tablespoon of butter
• Saffron
• Extra virgin olive oil
• Salt

First of all, we make the seafood broth using beach fish and especially prawns, galleys and other crustaceans. It is also possible to buy the ready-made broth. We will need a total of 1 liter / 5 cups

First of all, we split the lobster as follows:

We separate the tail from the head

We separate the clamps from the head

We make two pieces of the tail, cutting it in half.

We make the head in two halves by cutting it lengthwise in half. You should clean any greenish substance inside, preferably with a cloth or kitchen paper (not under water).

If you want, you can divide the two clamps in the longitudinal half.

In a large and deep casserole we fry the lobster parts well. It will be well done when the shell has acquired the characteristic red color of cooked lobster.

We remove the pieces and reserve.

Now we are going to make a sauce with the grated onion, the chopped red pepper and the garlic clove and the finely chopped parsley in the same oil where we have fried the lobster. We can use green pepper but in this recipe, for that reason of coloring, only red is usually used.

When the onion is transparent, add the rice and sauté them for about five minutes, adding salt. Next we add half a cup of cognac and keep the heat rapidly until it evaporates. At that time we add the fish stock (3 and a half cups), the tablespoon of butter and the pinch of saffron (or paprika). We give a strong fire and reintroduce the lobster cutting. In twenty minutes or when the broth has been absorbed in its two thirds (whichever comes first) it will be ready. Remember that the rice with lobster is served with more broth than the rest of the rice dishes and it should be smooth as in a risotto.

It does not take more than half an hour to make it, but as in all rice dishes, it is convenient that between the heat and it is put out and brought to the table, allow at least ten minutes to elapse.

Ten minutes that sometimes seem endless...