Today, I present to you a guest post by my dear friend Lidia 🙂 She is a Spanish neuroscientist student living in Singapore who has lived in China and France, and is now married to Cantonese man. As such, you can imagine that she has tasted a wide array of cuisines! This is a recipe that she grew up with that she has kindly agreed to share with us.
A successful Lobster and Rice is something sublime. It possesses a depth and complexity of flavour; you taste the sea in the freshness of the seafood. First, you start with the piping hot rice, but just as you have barely chewed it, you have already tasted all the flavours within the broth which is infused with the mild yet fresh sweetness of the prawns. You swallow, wishing that it never finishes, gets cold, or soaks up all the soup. Then, you start with the lobster, feasting your eyes on its myriad textures and the vibrant colour of its shell. A little more rice and then… a bite upon the immaculate, white body. Irresistible. Finally, you find a last bit of juicy meat hidden in the head and you suck out the last bit of broth, infused with lobster essence.
This dish is something everyone should enjoy at least once in their lives, and it is definitely worth all the trials you will have to go through before achieving the perfect symphony of flavours and textures!
Brothy lobster rice
Ingredients (for 2):
- 1 lobster
- 200 gr bomb rice (this is a Spanish short-grained rice that is perfect for the brothy rice dishes as the grain gets very soft and soaks all the flavors from the broth)
- 1 small onion
- ½ roasted red pepper
- 1 big pear tomato, grated
- Pinch of Saffron
- Generous pinch of Spanish paprika
- ½ glass of brandy
- Chopped parsley (about 1 branch?)
- 1.5 L shrimp fumet
½ kg of shrimps, hake head and bones from 2L of water, olive oil and salt
- Olive Oil
Start with the fumet. Boil water with the shrimps and the hake for 10 minutes. Then take out the head and bones from the hake, add some olive oil and salt and add to the blender. After mixing percolate the fumet and keep it warm at very low fire.
- Chop the onion, the pepper and the parsley very thin. Grate the tomato. Measure the rice and prepare the other ingredients.
- Cut the lobster’s head from the bottom, between the legs, with a thin lace.
- Put a generous amount of olive oil in the stewpot where you are going to cook the rice. Brown the lobster and take it out. In the same oil, poach the onion and the pepper, then add the saffron, the tomato and the parsley and toss it for 2 minutes, medium fire.
- While the saute is getting ready, cut the lobster. Cut the head in two parts, and separate the queue.
- Add then the brandy, let it reduce and add the rice, tossing it. Sprinkle the paprika, place the pieces of lobster and spill the hot fumet.
- Keep it at high fire for 10 minutes, then reduce the fire and cook it 8 more minutes.
- Remove from the fire and savour immediately!
This recipe is a gift to the senses. Unforgettable!