Lobster Rice

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

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

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.</