Lobster with Rice Caldoso

Heat the olive oil in a large fry pan or Dutch oven; add the chopped onion, garlic and red pepper and cook over medium heat for approximately five minutes until the vegetables soften. Add the choricero pepper paste, paprika, tomato paste, brandy and white wine and stir. Dissolve several saffron threads in ¼ hot water and then add to the mixture along with a pinch of cayenne pepper.

To grate the tomatoes, slice in half horizontally (across the ‘equator’), then grate the flesh side using a box grater until just the skin remains, then discard the skin. Add the tomatoes to the mixture, along with 3 cups of chicken stock. This now becomes the base for making your lobster broth.

Slice your raw lobster in half lengthwise (or get your fish monger to do it for you) and clean the ‘guts’ and liver from the lobster. Place the lobster halves and claws into the broth and cook for several minutes, then turn the pieces over and cook the other side. After 5-6 minutes, the lobster should be cooked. Remove the lobster pieces from the broth, let cool for a few minutes, then remove the meat from the lobster and set aside.

Return the lobster shells to the broth and simmer for at least 20 minutes until all the flavors infuse. Remove the lobster shells from the broth and then adjust the seasoning of the broth according to your preference. You should have at least 3 cups of broth remaining; top up the liquid with more chicken stock, if required.

Bring the broth up to a low boil then add the ¾ cup rice; reduce the heat to a simmer and cook the rice uncovered until soft. The rice should now be nestled within a soupy broth. If the rice has absorbed a lot of the liquid of the broth and is therefore too dry, add some more chicken stock to the mixture.

Before serving, add back the lobster meat to the broth, along with a few lobster shells for decoration. Serve with several pieces of parsley for garnish.