Lobster Rice Recipe (Serves 4)

Ingredients:

1 whole lobster (about 1-1.5 lbs), boiled and meat removed (reserve shells for stock)

1 ½ cups Arborio rice or similar short-grain rice

4 cups lobster or seafood stock (homemade or store-bought)

1 medium onion, finely chopped

2 garlic cloves, minced

1 cup white wine

2 tablespoons olive oil

2 tablespoons butter

1 cup canned diced tomatoes or tomato puree

½ teaspoon smoked paprika

1 pinch saffron threads (optional)

Salt and freshly ground black pepper to taste

2 tablespoons parsley, chopped (for garnish)

Instructions:

1. Make the Lobster Stock

Sauté the lobster shells in olive oil for 2-3 minutes. Add water to cover, along with aromatics like a bay leaf, onion, and celery. Simmer for 30 minutes. Strain and set aside.

2. Cook the Rice

Heat olive oil and butter in a large skillet or paella pan over medium heat. Add the chopped onion and garlic, cooking until softened.

Stir in the rice and toast for 1-2 minutes until slightly translucent.

Deglaze with white wine and let it reduce.

3. Simmer with Stock

Gradually ladle in the lobster stock, stirring constantly. Add more stock as the rice absorbs the liquid, cooking for about 18-20 minutes until creamy.

4. Add Tomatoes and Spices

Mix in the tomatoes, paprika, saffron, salt, and pepper. Stir until well combined.

5. Finish with Lobster

Gently fold in the lobster meat, reserving a few pieces for garnish. Heat through for 2-3 minutes.

6. Serve and Garnish

Plate the lobster rice and top with reserved lobster pieces. Garnish with parsley and serve hot.

Enjoy your luxurious seafood meal!