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Soupy rice with lobster

José Andrés
Servings:
Serves 4; Sofrito yields 1 cup; lobster stock yields 1 1/2 quarts Servings
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Ingredients

Sofrito
  • 1 yellow onion, peeled and chopped
  • 3 garlic cloves, peeled
  • 1 tablespoon achiote paste
  • 1 tablespoon green bell pepper, seeded and chopped
  • 1 tablespoon red bell pepper, roasted, seeded and chopped
  • 6 tablespoon fresh cilantro sprigs
  • 2 tablespoon fresh oregano sprigs
  • 1 tablespoon capers
  • 10 tablespoon green olives, pitted
Lobster stock
  • 1 yellow onion, peeled and chopped
  • 3 garlic cloves, peeled
  • 1 tablespoon achiote paste
  • 1 tablespoon green bell pepper, seeded and chopped
  • 1 tablespoon red bell pepper, roasted, seeded and chopped
  • 6 tablespoon fresh cilantro sprigs
  • 2 tablespoon fresh oregano sprigs
  • 1 tablespoon capers
  • 10 tablespoon green olives, pitted
  • 2 slice bacon
  • 1 slice yellow onion, halved
  • 1 slice celery stalk
  • 1 slice small carrot
  • 3 slice garlic cloves
  • 2 tablespoon sofrito
  • 4 tablespoon lobsters
  • 1 tablespoon bay leaf
  • 1 teaspoon black peppercorns
  • 1 teaspoon tseaspoon coriander seeds
  • 1 cup white wine
  • 6 cup fresh cilantro sprigs
  • 3 cup fresh oregano sprigs
  • 3 quart water
Soupy rice
  • 1 yellow onion, peeled and chopped
  • 3 garlic cloves, peeled
  • 1 tablespoon achiote paste
  • 1 tablespoon green bell pepper, seeded and chopped
  • 1 tablespoon red bell pepper, roasted, seeded and chopped
  • 6 tablespoon fresh cilantro sprigs
  • 2 tablespoon fresh oregano sprigs
  • 1 tablespoon capers
  • 10 tablespoon green olives, pitted
  • 2 slice bacon
  • 1 slice yellow onion, halved
  • 1 slice celery stalk
  • 1 slice small carrot
  • 3 slice garlic cloves
  • 2 tablespoon sofrito
  • 4 tablespoon lobsters
  • 1 tablespoon bay leaf
  • 1 teaspoon black peppercorns
  • 1 teaspoon tseaspoon coriander seeds
  • 1 cup white wine
  • 6 cup fresh cilantro sprigs
  • 3 cup fresh oregano sprigs
  • 3 quart water
  • 2 tablespoon extra virgin olive oil
  • 4 tablespoon diced yellow onion
  • 4 tablespoon diced green bell pepper
  • 4 tablespoon diced serrano ham
  • 1 teaspoon sofrito
  • 1 teaspoon tomato paste
  • 1 teaspoon bay leaf
  • 2 cup bomba rice (or other short grain rice)
  • 3 quart lobster stock
  • 4 quart reserved lobster bodies
  • 2 sprig fresh cilantro

Preparation

Baking Directions:

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.

Recipe Tags

AmericanEasy
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