Lobster Rice
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Preparation: Heat oil in an earthenware casserole and sauté the onion,
garlic, parsley, well crushed. When brown, add the rice, stir a few times
and add the stock from the cooking of clams and cockles, where we have
dissolved the saffron. Then add the lobster, cut into pieces, and let cook
on a low heat. When cooked, serve in the same casserole.
In the
picture, the dish has been garnished with the lobster shell.