Speciality: Creamy lobster rice
The garlic and pepper is sautéed in a paella pan. The lobster is then added cut into large pieces and flambéed with cognac. The rice is added and stirred so that it does not stick. Tomato, fish fumet and saffron is then incorporated and cooked until the rice is ready, watching that there is always plenty of liquid. Optionally, this dish can be finished off by putting it into a very hot oven. Before serving, it is allowed to rest for a few minutes.
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