Lobster paella

Cooking instructions

Prepare the vegetables. Clean the artichokes well, and put them in a bowl with lemon to prevent yellowing, chop the green asparagus and place them in a bowl with water to lose their bitterness. Cut the red pepper in small squares. Put 7 tablespoons of olive oil in a saucepan over medium heat and poach the vegetables until they are half done.

Cut up the lobster. Separate the head by its insertion to the body. Set it aside. Cut the body for each medallion insertion. Cut the head in half, taking special care not to lose the liquids that come out of it.

In the paella, put a thin layer of extra virgin olive oil and when it is very hot put the head on the open side and press with a wooden spoon, two or three minutes later, turn it over, press another three minutes. Now add the brandy with a lighter beam to inflame to reduce the alcohol. Reserve all the liquids next to the heads. Add olive oil again, this time in smaller quantities and seal the lobster medallions. Reserve them.

To make the fumet, remove everything you can from the inside of the heads, and place them in a crusher, add 300 ml of the fish stock and bring it to boil. When it has boiled, strain and reserve the fumet.

In the same paella, add extra virgin olive oil again, and fry all the vegetables, reserving them.

On another fire, heat the remaining fish stock (400 ml) in a saucepan. In the paella, fry in new oil the two cloves of minced garlic, when they are browned, put the rice to toast for a few minutes, add the saffron, and the fried tomato. Add the vegetables and the broth you have heated together with the fumet obtained. Add salt as you like and lower the heat to medium-low power.

After about 15 minutes and when you see that the water is shrinking add the pieces of lobster and let everything cook together until the water disappears from the surface. Turn off the fire and let it rest for 5 minutes.