CARABINERO RICE

The premium red shrimp from the south of Portugal is paired with a classic creambased risotto. This marriage of Portuguese ingredient with Italian cooking lends an exciting spin to this modern dish.

Serves 1 Prep time 30 minutes Cook time 20 minutes

LOBSTER STOCK 2kg lobster heads 1 leek

1 carrot

1 celery

1 onion

2 whole garlic 2 bay leaves 5 litres water

» Remove innards from lobster heads and discard.

» Roast heads till brown at 220°C. » Roughly chop up leek, carrot and celery.

» Add everything together in a large pot and simmer in water for 2 hours.

» Strain and refrigerate.

BOMBA RICE

200g lobster stock 30g bomba rice

» Boil lobster stock and add bomba rice. » Cook for 4 minutes. CARABINERO PRAWN 1 Carabinero prawn 20ml olive oil

» Remove prawn shell. » Grill prawn in olive oil.

CARABINERO BUTTER 230g Carabinero shells 200g lobster heads 500g unsalted butter

» Defrost and clean lobster heads, remove sac near the mouth.

» Oil up lobster heads and Carabinero shells on the tray and roast it in the oven at 200°C until it is well roasted (bright red and slightly brown).

» In a large pot melt the butter.

» Once butter melts, add roasted lobster heads and Carabinero shells over medium heat for 2 hours.

» Once the butter turns bright orange, strain it and store it chilled.

SQUID INK AIOLI

4 egg yolks

1 clove of garlic, minced 210ml corn oil

1 tbsp squid ink 25g light soy sauce salt to taste

» In a Thermomix combine egg yolks and garlic.

» Slow drip corn oil into the mixture to emulsify.

» Once emulsification is done, add squid ink and light soy sauce.

» Add salt to taste.

ASSEMBLY

5g carrots, diced 5g daikon, diced 10g light soy sauce sea salt

» Sauté carrot and daikon on the pan on high heat and add 2 ladles of lobster stock. » Once the stock boils, add 2 tablespoons of bomba rice into the pan,

» Continue on high heat, and add light soy sauce.

» Once dry, add 15g of Carabinero butter and toss well to form emulsion.

» Set aside for 10 minutes.

» Place a rectangular mould on the plate and scoop 2 tablespoons of rice into the mould and lay grilled Carabinero on top. » Finish off with sea salt at the side.