Rice with Rabbit and Lobster

February 18, 2015

From: Menorca
Preparation Time: 50 min.
1 kg of lobster
1kgs of rabbit
400grs of rice
A small onion
2 mature tomatoes
1/2 green pepper
3 garlics
100 grs of peas
A branch of parsley
12 almonds
½ glass of Mureda Chardonnay glass
2 tablespoon of cognac
800 cc of water
A bay leaf


Clean and cut the lobster or buy it clean and cut. Cut up the rabbit into 12 pieces and add salt and pepper. Fry the liver of the rabbit with a drop of oil just for a moment. Then, chop it in the mortar with the eggs of the lobster, the almonds and peeled garlic and the parsley. Melt it with the cognac. Then, heat 8 tablespoon of olive oil in a pan and fry the lobster lightly for 5 minutes turning the fire to the maximum and stirring them once in a while. Once ready, remove the lobster from the pan and in the same oil fry the rabbit lightly, when it becomes browner, add also the onion, 2 garlics, the green pepper, everything cut in very tiny pieces and one bay leaf.
Leave it in the fire for 5 minutes more and, then add the wine. Once the wine is nearly consumed, add the peeled and grinded tomato and leave it for 5 minutes. Put the mixture into a frying pan for cooking paellas. Add the rice and fry it lightly. Then, add hot water, the lobster and the peas. Let it boil for 5 minutes in maximum fire and let it rest for 5 minutes covering the pan with a clean dishcloth.

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