Lobster Rice

Name: Lobster Rice
Yield: Serves 4
Cuisine: Spanish
Ingredients: 20 ml olive oil; 1 red capsicum (pepper), seeded and diced; 1 small red chilli, minced; 2 cloves garlic, minced; 1 small red onion, finely diced; 2 litres Fish Stock (see Essentials); 3 tomatoes, halved; ½ teaspoon saffron threads; 2 teaspoons tomato puree; 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 250 g Calasparra or Bomba short-grain rice; 1 punnet basil cress, snipped; 100 ml pouring (35%) cream; 2 x 800 g live lobsters (put in the freezer for 1 hour before cooking)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I fell in love with the first spoonful of this rustic rice dish that Eduardo and Augustin introduced me to. It is made in the style of paella but with more stock added at the end so the rice is sloppy and soup-like and the grains are beginning to break. The magical flavour comes from the rich lobster stock.

Ingredients

2 x 800 g live lobsters (put in the freezer for 1 hour before cooking)
3 tomatoes, halved
2 litres

Europe
Spain
Basque Country
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Preheat the oven to 160°C. Put the lobsters in a large saucepan and half-cover with cold water. Cover and bring to the boil, then reduce the heat and cook for 2 minutes. Remove the lobsters from the saucepan and extract the tail and claw meat. Chop the meat into chunks and set aside.</