Rice In Broth With Lobster – a delicious recipe with lobster, cooking oil, green bell pepper, red bell pepper, tomatoes, pepper choricero. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Separate the claws from the body.
2
Cut the head off, and cut in two.
3
Cut the tail into 4-5 centimeter pieces.
4
Once the lobster is in pieces, fry in hot oil for a few minutes and remove. This will release the juices and give flavor to the vegetables.
5
Remove the lobster, and fry the peppers in the same saucepan. Once the peppers are golden brown, add the tomatoes, as well as the choricero pepper flesh and cook for 5 minutes.
6
Add the brandy and carefully flambee if you know how to, or wait for a few minutes until the alcohol evaporates.
7
Add the rice and cook for a minute. Add the lobster, the bay leaf and the saffron. Pour in 4 times as much fume as there is rice and add salt as needed.
8
Cook for about 18 minutes and serve.
202
kcal
Calories
44
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 lobster fresh or frozen, cooking oil, 1 green bell pepper chopped, 1 red bell pepper chopped, and more.
Yes, Rice In Broth With Lobster falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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