Grilled Norway Lobster (Cigalas) with Saffron Rice

Hello my steemian friends!

Today we are going to prepare some delicious cigalas (norway lobsters) with saffron rice!

You will need:

8 Norway Lobsters (cigalas)	1/2 cup sherry
Olive Oil	Salt & Pepper
250 gr (9 oz) Carnaroli Rice	2 1/2 Small Onions
100 gr (4 oz) Fresh Peas	25 gr (1 oz) Dried Boletus Pinicola Mushrooms
1 Tablespoon Butter	1 Bouillon Cube
1 Teaspoonful Saffron Spice

Elaboration:

• Rehydrate the dried mushrooms. You may need between 30 minutes to 2 hours depending if you use boiled water or cold water. The cold water method is slower, but has the benefit of better preserving the fragrance of the mushrooms.

• Cut each lobster in half and season with sherry, salt and pepper. Set aside for about half an hour.

• Chop the onions. Put some butter on a hot pan and sauté the onion and rice.

• Dissolve the bouillon cube in boiling water together with the saffron spice (the 'saffron' spice you can afford as real saffron is quite expensive!).

• Mix the rehydrated mushrooms with the rice and then add the fresh peas.

• Your rice will be ready when you feel it is creamy and tender.

• Put some olive oil in a hot cooktop grill and cook your cigalas on each side until golden brown.

Bon Appétit!

•♥•☆ Follow me @alitas! •☆•♥•

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