Speciality: Creamy lobster rice

Prepare a fish fumet. In a casserole prepare a ‘sofrito’ with olive oil, garlic, onion and tomato and sauté the chopped lobster. Add rice to capture the flavour of the ‘sofrito’ and then add the fish broth. It should be cooked for about twenty minutes, making sure that it there is always enough fumet so that it remains creamy. Before serving, it should rest covered for about five minutes.

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