Creamy rice and its variants, is prepared up and down the whole of the Catalan coast. It can also be found in Minorca, where creamy lobster rice is a very well-known dish.
It is important to use a very good quality lobster to ensure a perfect end result. And if it comes with its roe, so much the better. Some people add a teaspoon of mild ground red pepper to give colour, taste and aroma.
Separate the lobster head from the tail and the two pincers. Cut the tail into slices and the head in half. Remove the stomach sac and leave the roe if there is some.
Heat some olive oil in a casserole and sauté the head until golden.
Then add the finely sliced onion, and the pepper and tomato cut into medium chunks. Allow to cook for ten minutes. Add the garlic and a sprig of parsley. Simmer for ten minutes.
Pour over some white wine and allow the alcohol to reduce.
Add the stock and simmer for another twenty minutes.
When the lobster head has released all its juice into the stock, remove.
Brown the lobster tail and pincers in a pan with a little olive oil. Remove from the pan and set aside.
Add the grated tomato to the same pan and fry gently until it is well concentrated. Then add the stock from the lobster head and bring to the boil.
Add the rice, a few strands of saffron, and cook for a quarter of an hour. Cook over high heat for the first 7-8 minutes, and then turn town the heat. Season and continue cooking.
After the 15 minutes are up, replace the lobster and heat through for a couple of minutes more. The rice should be cooked through and the lobster hot.
Serve while still creamy.