Creamy Saffron Lobster Rice — Arroz Meloso with Lobster
Valencian creamy rice cooked in lobster stock built from the heads and shells, finished with chunks of lobster meat, saffron, and a glossy sheen, served with garlic allioli and lemon.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve both lobsters lengthwise, separate heads and claws from tails. Crack claws gently. Dice onions and capsicums, grate tomatoes and garlic cloves, chop parsley. Steep saffron threads in 1/4 cup hot stock.
Sear
Heat olive oil in a large wide casserole over medium-high 1 minute. Sear lobster pieces cut-side down 3–4 minutes until shells turn deep red and flesh is just opaque. Lift to a plate.
Sweat
Lower heat to medium, add diced onions and capsicums with 0.5 tsp salt, cook 5–6 minutes until softened. While it sweats, crack and pick lobster meat into chunks, reserving shells.
Build
Stir in grated garlic and pimenton off the heat 15 seconds, return to medium, add grated tomato, cook 5 minutes until darkened. Pour in white wine, reduce 90 seconds.
Simmer
Add lobster shells and 800ml hot stock, simmer over medium 8–10 minutes until broth deepens, lift shells out. Stir in bomba rice, saffron stock, remaining salt and pepper. Cook over medium-low 16–18 minutes stirring occasionally until rice is creamy.
Finish and plate
Fold in lobster meat off the heat 60 seconds to warm through. Scatter parsley and serve with garlic aioli, lemon wedge, and a glossy sheen of cooking liquid.
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