Arroz Caldoso con Bogavante (Brothy Spanish Rice with Lobster)

• 2 medium Lobster, whole
• 1.5 liters Fish stock
• ¼ tsp Dried saffron threads
• 4 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 3 medium Tomato, ripe
• 150 ml Dry White Wine
• 320 g Bomba rice
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 10 g Fresh parsley

1. Bring the fish stock to a gentle simmer in a large pot. Crush the saffron between your fingers, stir it into the stock, and keep the heat low while you prepare the sofrito.
2. Prepare the lobster: twist off the claws and crack them lightly, then cut the body in half lengthways. Pat dry and season lightly with a pinch of the fine sea salt.
3. Heat the olive oil in a wide pot over medium-high heat. Add the lobster pieces and sear for 1 to 2 minutes per side until lightly coloured, then transfer to a plate.
4. Lower the heat to medium and add the onion with a pinch of the fine sea salt. Cook for 8 to 10 minutes, stirring often, until soft and translucent but not browned.
5. Add the garlic and cook for 1 minute until fragrant. Grate the tomatoes into the pot (discarding skins if you like) and simmer for 8 to 10 minutes until thick and jammy, stirring regularly.
6. Pour in the dry white wine and simmer for 2 to 3 minutes until the alcohol smell cooks off. Stir in the bomba rice to coat it in the sofrito.
7. Add about 1.2 litres of the hot saffron stock and bring to a lively simmer. Cook for 10 minutes, stirring occasionally, then return the lobster to the pot.
8. Continue simmering for 6 to 10 minutes, adding more hot stock as needed to keep it brothy. The rice should be just tender and the lobster opaque and cooked through; season with the remaining fine sea salt and the black pepper.
9. Take off the heat and rest for 2 minutes so the rice settles slightly while staying soupy. Finely chop the fresh parsley and scatter over the top, then serve straight away with a spoon.

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