We will start by opening the lobster or asking our fishmonger to do it for us. For that we put the lobster with the abdomen down on a table that allows us to collect the liquids that it releases, then we make a cut behind the head, and we separate the abdomen into rings helping us from the divisions of the shell of the tail. Cut the head lengthwise into two halves and reserve.
We chop the vegetables into small pieces and the tomato without skin into very small cubes. In a clay pot, or another with a thick bottom or a paella, heat the oil and fry the vegetables for 10 minutes over medium heat.
We add the head of the lobster with its tongs and sauté it with the vegetables. We add the tomato, the paprika and let it reduce everything for 15 minutes. Season with salt and pepper. Add the bomba rice and sauté it for a minute with the vegetables.
Add the hot broth, about three and a half parts per part of rice, and the saffron in threads and let everything cook together over medium heat as soon as it starts to boil for 18 minutes, making sure that the rice does not stay dry. Halfway through cooking we add the pieces of lobster that we had reserved.
EXPRESS POT RICE the trick to make garnish instantly
With what to accompany the rice with lobster
You may already be imagining that this recipe for rice with lobster it is a pleasure for the senses. Unique dish of course, I have accompanied it with a Rías Baixas PDO. Well, something to keep in mind, ask for an after-dinner with coffee, a drink and, if you hurry me, a cigar. Unforgettable.
Directly to the palate | Soupy rice with seafood. Recipe Directly to the palate | Fish and seafood casserole. Prescription