First, make an incision in the Lobster (1) head.
Remove the claws and hit gently with the back of the knife.
Butterfly the lobster by slicing through the lobster tail.
Then cut the rest of the lobster into pieces.
Dice the Yellow Onion (80 gram), Green Bell Pepper (50 milliliter) and mince the Garlic (1 clove).
Thinly slice the Porcini Mushrooms (40 gram).
Grate the Tomato (300 gram) into a bowl.
In a pot, add cold Water (50 milliliter) and Saffron Threads (1 pinch). Bring it to simmer, then remove from heat. Heat Lobster Stock (900 milliliter) and set aside.
On a paella pan over medium high heat, add Olive Oil (3 tablespoon), diced green peppers, and onions. Season with salt to release the natural juices and cook until translucent.
Add the minced garlic and sweat.
Add the lobster and cook it until the juices are released. Once the lobster is nicely seared. Remove the pieces from the pan, but keep the head.
Add the sliced porcini mushrooms.
Make a small pocket in the middle of the pan. Add Olive Oil (1 tablespoon) and Pimentón ahumado de la Vera (1 1/4 teaspoon). Cook the smoked paprika for a few seconds.
Add the Brandy (45 milliliter) and flambé.
Add the tomatoes and reduce until the acidity of the tomato fades.
Add the Bomba Rice (125 gram), seal the grain by tossing the rice in the pan over high heat.
Add the saffron water. Preheat oven to 350 degrees F (180 degrees C).
Start adding hot lobster stock until covered. Season with Salt and Pepper (to taste). Cook over high heat for the first 5 minutes to seal the grain and prevent the rice from breaking down later on.
Keep on adding stock little by little, and cook for another 10 to 15 minutes, over medium heat. Check the seasoning.
Transfer the lobster back in the paella. Once almost dry, add some more lobster stock and place in a 350 degrees F (180 degrees C) oven for 5 minutes. Check the cooking point of the rice, it needs to be al dente.
In order to dry the paella all the way, turn up the oven to the highest temperature and place in the oven for another 2 minutes.
To finish the paella, bring it back to the stove and cook shortly on high heat in order to create the crust on the edges of the paella called ‘socarrat’.
Garnish with a little chopped parsley. Serve it with some wedges of the Lemon (1) Aioli Sauce (to taste) on the side.