Although this time I made the rice broth with fresh lobster, this dish or rice casserole is also delicious if you do it with frozen lobster, – defrosting it well and slowly before using it -, so that the price can be more accessible.
For 4 people
- Round rice300 g
- Italian green pepper1
- Red pepper1
- Fish broth or fumet 4 times the volume of rice
- Salt and pepper to taste
- Garlic clove2
- Fresh Lobster1
How to make rice with lobster
- Total time38 m
- Elaboration20 m
- 18 m cooking
As in all rice soup recipes, having a good broth or fumet is the key to making the rice look good. It would not make sense to spend our money on a good lobster and then use tetra brick broth or water with a topical pill. That is why we are going to make a good fish stock – I made it with turbot scrapes – as a base.
To make the sofrito, which is the second key of this and all the rice dishes, we chop the tomato, peppers, and garlic and poach for ten minutes over medium heat. Meanwhile, we open the lobster and put our heads in the sauce.
Add the rice, mixing well with the stir-fry and giving it a time to make it pearly and then add the broth, -which will be four times the volume of the rice that we will use- letting the whole cook for about 15 minutes, first 7 minutes over a high heat and then 8 more over low heat .
At that time, we add the lobster clamps to which we will have struck with the mortar so that it is then easy to eat and the lobster tail, letting everything cook for 3 more minutes. Then, cover the casserole and let stand for 4 or 5 minutes and serve to sprinkle lightly with very chopped parsley.
With what to accompany the rice with lobster
The truth is that like almost all rice recipes, also the rice with lobster is quite overwhelming, so I think it is best to serve it as a single dish. Maybe we can start with a classic appetizer such as some seafood clams or grilled coquina and then serve a good portion as a single dish.