Approximately 4 people
1 hour preparation time +
20 minutes of cooking and assembly of ingredients
The lobster can be substituted by a different type of shell fish, like shrimp. The same procedure would be followed to make the court bouillon.
Vegan/Vegetarian option: when making the court bouillon, omit the lobster and substitute for dried mushrooms like shiitake and baby carrots.
***Recipe is gluten free, lactose free***
Mix all ingredients (except lobster) in a large pot big enough to cook lobster (about 8-10 quarts).
Bring water to a boil.
Add lobster. Cook for about 8 minutes for a whole lobster, 5 minutes for tails.
When lobster is cooked, remove, and set aside.
Carefully, pass the liquid through a colander and preserve it for the asopao.
Add coconut oil to a 5-8 quarts pot along with minced garlic, stir, add harissa paste, sofrito, and saffron.
Cook for about 2-3 minutes on low heat until lightly caramelized.
Deglaze with coconut milk.
Add 4 quarts of lobster stock and bring to boil. Add rice, bring to boil again for about 6-8 min. Add salt to taste.
Meanwhile, shape plantain balls. Add slowly to the boiling rice mix.
Add lobster, cleaned and chopped.
Boil for a few minutes. Taste, add salt if needed.
Finish with chopped scallion and add garnish.
Rinse peppers, recao, pepper, and celery.
Remove seeds & stems of all the peppers.
Puree in a blender.
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