Lobster rice with shrimp and clams

In a large saucepan, bring the lobster to the heat, wrapped in a string, with water and two tablespoons of salt. Cook for 12 minutes. Reserve this broth.

Remove the lobster. Cut the head, remove the loin and open it in half. Reserve.

Add the peels and the head to the broth, letting it boil for 10 to 15 minutes.

In another pan, sauté the finely chopped garlic and onion in olive oil, add the bay leaves and sauté until they wilt. Insert the shrimp and brown for 2 to 3 minutes. Remove and set aside.

Drizzle the stew with the wine, add the peppers in small cubes. Sauté a little, until they start to wilt, cool with the brandy and add the tomatoes in small cubes.

Let it cook for 10 minutes and add the rice. Wrap well, add 1.25 dl of the lobster cooking broth and cook for 10 minutes.

Add the shrimp (reserve some to decorate), sprinkle with the rolled chilli, clean from seeds, and cook for another 3 minutes.

Then add the lobster in medallions and the clams, lower the heat to a minimum, cover the pan and cook 6 minutes until the rice opens.

Sprinkle with chopped coriander and reserved shrimp. Serve hot and have a good appetite!