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Rice & pasta
Brothy rice with lobster
Soupy and brothy rice with lobster and seafood sofrito.
Gluten-free
Ingredients
- 320 g round rice
- 1 lobster of 600 g
- 1200 g fish stock
- 1 onion
- 1 green pepper
- 2 garlic cloves
- 1 ripe tomato, grated
- 60 g olive oil
- 1 teaspoon sweet paprika
- 100 ml brandy
- A few saffron threads
- Salt to taste
Step-by-step
Choose your robot:
- Chop the lobster into medallions and reserve the coral for the sofrito.
- Put the onion, the pepper and the garlic in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 7 min/120C/spoon speed.
- Add the grated tomato and the paprika and saute 3 min/100C/spoon speed.
- Pour in the brandy and set 2 min/Varoma/reverse/spoon speed without the measuring cup to flambe.
- Add the stock, the saffron and the salt and set 8 min/100C/reverse/spoon speed.
- Add the rice through the lid hole and set 13 min/100C/reverse/spoon speed without the measuring cup.
- Add the lobster medallions and set 5 min/100C/reverse/spoon speed.
- The rice should stay brothy and soupy, not dry.
- Serve right away in a deep dish because the rice keeps absorbing broth.
Tips
- Serve right away because the brothy rice keeps soaking up liquid.
- The lobster coral adds an intense flavor to the sofrito.
- Calculate a little more broth than for a dry rice.
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