Yum! Serve lobster with delicious soupy rice

For the sofrito, place all ingredients in a blender and blend until smooth. Transfer to a bowl, cover with plastic wrap and set aside until ready to use. (Sofrito may be kept covered in the refrigerator for up to 5 days and can be used as a seasoning with soups, stews and rice dishes.)

For the lobster stock, cook bacon until golden brown in a large pot. Strain and discard excess fat from the pot. Saute the onions, carrots, celery and garlic over low heat. Cook until the vegetables are caramelized.

Add the sofrito and cook for about 10 minutes, stirring constantly.

On a solid cutting board, using a sharp chefs knife, cut through the lobsters to remove the head from the body. Set the bodies aside in mixing bowl, cover with plastic wrap and refrigerate until ready to use. Increase the heat to medium high and add the lobster heads to the pot. Cook until the heads and juices have carmelized, about 10 minutes. Deglaze the pot with white wine and reduce by half.

Add the water, herbs and spices to the pot. Bring to a boil and simmer for about 45 minutes until reduced by three-quarters. Allow the stock to steep for 15 minutes. Strain and discard solids. Set aside until ready to use. Lobster stock can be kept in freezer for up to two weeks.

To make the soupy rice, in a large, shallow pot, heat the olive oil on medium heat. Add the onion, pepper and ham and cook until the vegetables are soft, about 10 minutes. Stir in the sofrito and tomato paste. Add the rice and stir well to coat the rice with the sofrito-tomato mixture.

Add the stock and bay leaf and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. 

On a solid cutting board, using a sharp chefs knife, cut through the reserved lobsters bodies, first separating the claws from the knuckles and then slicing the tail into 4 pieces. Cut the knuckles into two pieces.

Add the lobster pieces and cilantro to the pot and cook another 5 minutes. Season to taste with salt.

Spoon the soupy rice in four bowls. Crack the lobster claws using a nut-cracker and divide the lobster pieces evenly in 4 bowls. Serve immediately.

To make the coconut dressing, combine lime juice, ginger, mustard, coconut milk, and pepper in a blender. Add the oil slowly in a steady steam to emulsify. Season with salt.

For the ceviche, combine the tuna, jicama, red onion, pepper and chives in a mixing bowl, add the dressing and mix well. Season to taste with salt.

Slice the avocados in half, and with a large tablespoon, separate the flesh from the skin, by slowly inserting the spoon through one side, down the middle, and onto the other side to detach the flesh.

Slice the avocado into as many slices as possible width-wise, running your knife under running hot water every few slices to avoid the flesh sticky to the blade. Fan out gently with your palm.

Divide the ceviche into four plates (about 1 1/2 cups per serving), as a small mound in the center of the plate, and cover with the sliced avocado half. Garnish with extra dressing, olive oil, and cilantro. Make sure to season the avocado with a little more salt. Sprinkle with crushed corn nuts, if using.

In a highball glass place the lime wedges and the mint, muddle gently just to extract the juice and essential oils. Fill with ice and add the rum and simple syrup and stir to mix well. Top with club soda and garnish with a fresh mint sprig.