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Lobster rice is one of my favorite dishes forever. After doing many tests I am left with this recipe. It comes out great.
This time I have used unpeeled shrimp, taking advantage of some that I had at Christmas, but it is better to use peeled shrimp.
Here you have the recipe for 4 diners
- Two lobsters
- 400 gr of frozen peeled shrimp (280 gr unfrozen)
- 400 gr of rice 1650 ml of monkfish broth
- A red pepper
- A medium sweet onion
- 200 gr of crushed fried tomato
- A garlic clove
- Two tablespoons of cognac
- A bag of crushed saffron
- chopped parsley
- Two cayenas
We prepare the monkfish broth in advance using the monkfish head and bones. You can mix the monkfish broth with seafood broth.
The lobsters are split in half and the legs are broken, reserving all the juice they release.
We put oil in a saucepan and the cayenne dizzy and leave. Then the well drained lobsters are introduced in turn until they turn red. You have to be careful because they can jump. They are removed and split again in half, separating half head and half tail.
In that same oil we poach the chopped onion and garlic when the onion is transparent, add the chopped red pepper, when it is done add the fried tomato and when it turns ocher add the cognac, allow the alcohol to evaporate and everything is crushed.
Add the peeled prawns and fry them and then the rice and finally the hot monkfish broth and the lobsters with all the broth they have released.
We test it and rectify it with salt.
When it boils, add the saffron and when the chopped parsley has been boiling for a while.
Cooking time 18 minutes boiling and 2 resting covered with a clean cloth.