Lobster Rice

Let´s get started!
First thing we need to cook this delicious lobster rice recipe is to have our lobster clean and chopped. For doing this, we put it on top of a board (always with its legs up) and cut the tail into pieces, using the gaps between the joints to help us. Cut the head  in two halves. If it drops some juice while cutting, reserve it for using later and it will give an extra flavor to our rice.

Also chop the onion, the garlic, and peel and chop the tomato into small pieces (it’s easier  if we grate it).

We prepare the sofrito
Put a casserole or a paella on the fire with the oil and when it is hot, add the chopped onion and garlic and fry over medium heat until it begins to brown.

When it has some color, add the lobster head pieces (with the fleshy part down), the claws, the chopped tomato and the paprika, and sauté them all for a few minutes until the lobster turns red.

Rice time
Check and correct the seasoning if necessary, and add the rice. Sauté it all together for a minute and add the broth (2 and a half parts of water for each part of rice). It is important to add hot broth, otherwise the temperature of the casserole will lower.

If we want a more soupy rice, you can add a little more broth to the pot to our liking. When it starts to boil, add the saffron threads.

The final touches
The rice will take a little less than 20 minutes to cook, so when there’s 5 minutes left to finish, add the pieces of the lobster tail so that they do not overcook, and watch the rice so it doesn’t get dry.

When the rice is at the point we were looking for, remove it from the heat, cover with a cloth and let it rest for 5 minutes.

Enjoy!
Serve it hot at the table, and the only thing left is opening a bottle of chilled white wine to go with this delicious lobster rice with all the flavor of the sea.

Enjoy your meal!