Ingredients
- 400 grams clean lobster tail
- 700 ml fish stock and shellfish
- 150 ml peeled and blended tomato
- 250-300 grams arborio
- 1 tablespoon butter
- Olive oil
- Ground white pepper
- saffron
- Chopped garlic
- Chopped onion
- Shall
- Cayenne
Lets go cook
In a deep frying pan over medium heat, prepare the sauce of 2 to 3 chopped garlic cloves and half a chopped onion with 2 tablespoons of extra virgin olive oil. When the onion is translucent and the garlic is fragrant, add 2 tablespoons of the blended tomato. fry.
The sauce is ready, always over medium heat, add the lobster in large pieces. Sprinkle ground white pepper to taste. Stir and cook until the lobster is medium-dry. Remove only the lobster from the pan with tongs to a board and cut into small pieces. Reserve.
Add the arborio to the pan and fry for a couple of minutes.
Add a ladle of the previously prepared and hot fumet to the arborio. Allow the stock to consume by cooking before adding another ladle and so on. Before the third ladle of fumet, add another 3 tablespoons of the blended tomato, saffron, and cayenne pepper to taste. Stir and adjust the salt. Continue adding the stock by ladle and stirring with a wooden spoon.
5 minutes before the rice is done, add the small pieces of lobster and stir. Take note that during the final cooking of the lobster, it will release its broth, this liquid broth being enough to finish cooking the arborio.
Remove the pan from the heat when the arborio is cooked and add a tablespoon of butter. Stir well. The final creamy broth should be just right for salt and heat without requiring further adjustment. Serve immediately.