Soupy Lobster Rice for Two

Here are the ingredients you need for this recipe

• 1 raw lobster
• 200g round-grain rice
• 1 onion
• 1 green bell pepper
• 1 red bell pepper
• 2 garlic cloves
• 150g crushed canned tomatoes
• 1 ñora pepper or 1 tsp choricero pepper paste
• 2 liters homemade fish stock
• Himalayan pink salt
• Extra virgin olive oil
• Fresh parsley

Method

1. 1Cut the lobster in half lengthwise (saving the tomalley) and sear it in the paella pan with a splash of oil, then set aside.
2. 2Gently sauté the finely chopped onion, peppers, and garlic.
3. 3Add the tomatoes and the tomalley, cooking everything down well.
4. 4Once the tomato is cooked through, add the choricero paste or rehydrated ñora flesh, transfer the sofrito to a blender cup, blend until smooth, and pour it back into the pan.
5. 5Add a drizzle of olive oil and salt.
6. 6Add the lobster back in.
7. 7Cover with the fish stock, add the finely chopped parsley, and bring to a boil.
8. 8Taste, adjust the salt, and let it rest until you're ready to eat.
9. 9Add the rice, cook over medium heat for 15 minutes, and let it rest for another 5 minutes.
10. 10All done! We can now enjoy our soupy lobster rice.