300 g of lobster
1 1/2 teaspoons of salt or to taste
1/4 cup (50 g) of butter
2 tablespoons of lemon juice
1 medium onion (100 g), well chopped
4 slices of bacon, diced
3 cloves of garlic, minced
2 tablespoons of olive oil
1 cup (200 g) of rice
1 tablespoon of turmeric
1 cup (240 ml) of white wine
1 1/2 cups (360 ml) of heavy cream
300 g of lobster
1 1/2 teaspoons of salt or to taste
1/4 cup (50 g) of butter
2 tablespoons of lemon juice
1 medium onion (100 g), well chopped
4 slices of bacon, diced
3 cloves of garlic, minced
2 tablespoons of olive oil
1 cup (200 g) of rice
1 tablespoon of turmeric
1 cup (240 ml) of white wine
1 1/2 cups (360 ml) of heavy cream
Season the lobster with half the salt, mix well and divide into three portions
In a medium skillet, melt the butter over medium heat
Increase the heat and fry one portion of lobster at a time until golden brown, transferring it to a plate
After frying the last portion, place the lobster back in the skillet, add the lemon juice and stir quickly
Turn off the heat, remove the lobster and reserve the sauce in the skillet. Reserve
In a medium pot, fry the onion, bacon, and garlic in olive oil over medium heat until golden brown
Add the rice and turmeric, mixing well
Pour in the white wine and let it simmer until evaporated
Add the heavy cream and cook until the rice is almost tender
Add the remaining salt and the sauce resulting from cooking the lobster, cover and cook until the rice is al dente
Combine the lobster and serve immediately
856 calories per serving
