step 1
First, make an incision in the Lobster (1) head.
step 2
Remove the claws and hit gently with the back of the knife.
step 3
Butterfly the lobster by slicing through the lobster tail.
step 4
Then cut the rest of the lobster into pieces.
step 5
Dice the Yellow Onion (1/2 cup), Green Bell Pepper (1/3 cup) and mince the Garlic (1 clove).
step 6
Thinly slice the Porcini Mushrooms (1/2 cup).
step 7
Grate the Tomatoes (1 2/3 cups) into a bowl.
step 8
In a pot, add cold Water (3 Tbsp) and Saffron Threads (1 pinch). Bring it to simmer, then remove from heat. Heat Lobster Stock (3 3/4 cups) and set aside.
step 9
On a paella pan over medium high heat, add Olive Oil (3 Tbsp), diced green peppers, and onions. Season with Salt (to taste) to release the natural juices and cook until translucent.
step 10
Add the minced garlic and sweat.
step 11
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.
step 12
Add the sliced porcini mushrooms.
step 13
Make a small pocket in the middle of the pan. Add Olive Oil (1 Tbsp) and Spanish Smoked Sweet Paprika (1 1/4 tsp). Cook the smoked paprika for a few seconds.
step 14
Add the Brandy (3 Tbsp) and flambé.
step 15
Add the tomatoes and reduce until the acidity of the tomato fades.
step 16
Add the Bomba Rice (3/4 cup), seal the grain by tossing the rice in the pan over high heat.
step 17
Add the saffron water. Preheat oven to 350 degrees F (180 degrees C).
step 18
Start adding hot lobster stock until covered. Season with Salt (to taste) and Ground Black 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.
step 19
Keep on adding stock little by little, and cook for another 10 to 15 minutes, over medium heat. Check the seasoning.
step 20
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.
step 21
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.
step 22
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’.
step 23
Garnish with a little chopped parsley. Serve it with some wedges of the Lemon (1) Aioli Sauce (to taste) on the side.
