| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Onion, chopped |
| 1/2 |
|
Carrot, chopped |
| 1 |
|
Bay leaf |
| 2 |
|
Spiny lobsters, 1 1/2 lb ea |
| 4 |
tb |
Olive oil |
| 1 |
md |
Spanish onion, in 1/4" dice |
| 2 |
tb |
Tomato paste |
| 1 1/2 |
c |
Rice, Vialone Nano or Arborio |
| 1 |
c |
Dry white wine |
| 2 |
tb |
Butter |
| 1 |
bn |
Italian parsley, finely chopped |
INSTRUCTIONS
Bring 3 quarts water to boil with 1/2 onion, 1/2 carrot and 1 bay leaf.
Prepare ice bath. Plunge each lobster into boiling water and cook for 2
minutes. Remove and submerge in ice water 1 minute. Drain and set aside.
Keep cooking liquid warm on stove.
In a 12 to 14-inch frying pan with 3-inch sides, heat olive oil and onion
and tomato paste over medium heat until softened but not brown, about 8 to
10 minutes. Add rice and, stirring constantly, cook until opaque, about 2
minutes. Add white wine, then lobster cooking liquid ladle by ladle until
rice is covered. Turn heat to high and, stirring constantly, continue to
cook, maintaining the level of liquid just above the level of rice, for 15
minutes. Remove lobster from its shell, chop the meat into 1-inch pieces
and toss into rice. Continue cooking until rice is soft but still al dente.
Season with salt and pepper, remove from heat and stir in butter and
parsley. Serve immediately.
Yield: 4 servings
Recipe by: Molto Mario MB1D12 Posted to MC-Recipe Digest V1 #603 by Sue
<suechef@sover.net> on May 09, 1997
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