4 medium lobsters, whole (600 g), or 400 g of cleaned lobster with tentacles
2 tablespoons olive oil
1 medium onion, cut into rings (100 g)
1 crushed garlic clove
3/4 cup red wine (180 ml)
1 teaspoon salt or to taste
1 pinch of black pepper
2 tablespoons tomato paste
6 cups hot water (1.4 l)
1 1/2 cups uncooked Arborio rice (300 g)
4 medium lobsters, whole (600 g), or 400 g of cleaned lobster with tentacles
2 tablespoons olive oil
1 medium onion, cut into rings (100 g)
1 crushed garlic clove
3/4 cup red wine (180 ml)
1 teaspoon salt or to taste
1 pinch of black pepper
2 tablespoons tomato paste
6 cups hot water (1.4 l)
1 1/2 cups uncooked Arborio rice (300 g)
Clean the lobsters
Cut the body into fine strips and keep the tentacles intact
In a large pot, heat high over the lobsters, olive oil, onion, and garlic for 10 minutes
Add the red wine, salt, and black pepper, stir, and cook with the lid off until the liquid evaporates
Add the tomato paste and hot water
Cover, reduce heat, and cook for another hour
Add the Arborio rice and cook, adding more hot water as needed, until creamy but still al dente (about 20 minutes)
Transfer to a serving dish and serve immediately
347 calories per serving
Note: To clean the lobster, first remove the shell, cut off the lateral fins, and separate the tentacles from the body
With your fingers, pull out the gills, cartilaginous part (known as the 'pen') and ink sac, taking great care not to break it
Wash the lobster well
The ink sac can be frozen for later use in other recipes.
