Frozen lobsters usually appear around this time at a fairly affordable price whose quality is average. They may not be very suitable for certain types of cooking, but they are very useful for making soups, broths and other stews that make up for their lack of flavor. The lobster broth with saffron is an excellent starter that is easy to make and at a still affordable price. You will look very good with him in front of your visits.
INGREDIENTS (4 people):
- A lobster weighing half a kilo (1.1 lbs), more or less
- 2 onions
- 1 clove garlic
- A large carrot
- A stick of celery
- A little saffron
- A teaspoon of turmeric (it is to give more yellow color, but if the amount of saffron included is enough it will be dispensable)
- A branch of coriander or parsley
- A pinch of hot paprika (optional)
- Extra virgin olive oil
- Salt
In a large casserole with a generous drizzle of olive oil, add the onions, the carrot and the celery stick, cut in julienne. We also add the minced garlic clove without the germ.
We poach the vegetables with a little salt to make the onion sweat. When they are done we add the whole lobster and a liter and a half (7 cups and a half) of bottled water. Bring to a boil, covered casserole, and from that moment we count exactly six minutes (if the lobster were a kilo / 2.2 lbs, it would be twelve minutes).
After time we extract the crustacean, open it and remove all the available meat, including that contained in the tweezers. While we do this, the pot should continue to boil, covered.
We shred the meat and return it to the casserole. Add the saffron and if necessary, the teaspoon of turmeric. If you also want the soup a little spicy, add the hot paprika. Let it cook for a couple of minutes and then rectify the salt.
Serve with fresh cilantro or parsley roughly sliced and sprinkled on each plate. It goes without saying that the lobster meat and vegetables are served. A somewhat clear soup remains, like a consommé. To thicken it, if you want, you can add a little rice but it is not usually necessary.