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Rice with Lobster Stock and Mushrooms

Updated February 23, 2016
This image courtesy of Joseph DeLeo

A really delicious arroz. The combination of lobster stock and mushrooms is an especially savory one. If you like, you can fold in some cooked lobster meat at the end for a more luxurious dish.

For a quick lobster stock, cover lobster shells with water in a stockpot, add a handful of diced onion, carrot, and celery, and simmer for 30 minutes; strain through a fine-mesh sieve.

4 servings

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursemain course, side dish

Five Ingredients or LessYes

Mealdinner

Taste and Texturelight, savory, umami

Ingredients

  • 4 cups lobster stock (see Note)
  • 1 cup bomba rice (you can substitute Arborio)
  • 3 tablespoons extra virgin olive oil
  • ½ pound mixed wild mushrooms, trimmed as necessary
  • Kosher salt
  • Freshly ground black pepper

Instructions

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