Creamy Rice with Lobster

1 botella de Fumet de pescado de Conservas El Navarrico

Arroz bomba, 150 gr

1 Bogavante

Azafrán en polvo, 1 gr

Perejil fresco

Aceite de oliva Virgen Extra

Sal

01: Prepare the Lobster
Separate the lobster’s head from the body and remove the claws. Cut the head in half and segment the tail. Extract the coral from the lobster head and set it aside to add later to the sauté. Boil the claws in plenty of water for 5 minutes. Once done, place them in a bowl of ice water to stop the cooking process. Remove the claw meat and set it aside.

02: Prepare the Rice
In a pot, brown the rice and gradually pour in some El Navarrico fish fumet, as this dish is meant to have a creamy consistency. You’ll add about 1.3 liters of fumet in total. Place the lobster heads face down, let them cook for 3 minutes, then remove them. Continue adding the hot fumet bit by bit while stirring. The total cooking time for the rice is 18 minutes. Remove the bay leaves.

03: Final Cooking
When the rice has cooked for 14 minutes, add the lobster head and tail. Cook for the remaining 4 minutes. Turn off the heat, add the shredded claw meat, cover, and let rest for 5 minutes.