EXTRA VIRGIN OLIVE OIL RICE WITH LOBSTER

INGREDIENTS:

Lobster:                    
1 kg. lobster

Paella stock:             
50 ml. olive oil
100 gr. rock fish
100 gr. sea crabs
50 gr. onions
10 gr. fresh parsley
5 gr. garlic, peeled
1 gr. saffron threads
1 gr. sweet pimentón
20 gr. red tomato
¼ l. water

Rice water:               
½ l. water
20 gr. Bomba rice

Methylcellulose base:
80 ml. water
Salt
2 gr. methylcellulose

Rice tears:                
50 gr. methylcellulose base
150 ml. Arbequina virgin olive oil
100 ml. rice water
1 gr. saffron threads
2 gr. salt

Vegetables:              
20 gr. peas, shelled and peeled
60 gr. cauliflower
80 gr. red pepper, baked
100 gr. lemons

PREPARATION:

Lobster: Measure the water needed to cover the lobster and bring to the boil. Insert the lobster and cook for 1 minute. Cool in water containing 30 gr. salt per litre of water, with ice. Peel the tail, and finish cooking the claws and elbows. Cool in iced, salted water and peel. Remove the coral from the head and push through a strainer. Cut the lobster tail into 8 medallions, about 2 cm thick, and divide up the claws.
Paella stock: Sauté the crabs in a paella pan, and fry the fish and lobster trimmings. Remove and, in the same pan, gently fry the garlic, pimentón, parsley and tomato. Return the crabs and fish to the pan. Cover with water and cook over a gentle heat for about 15 min. Strain the stock.
Rice water: Simmer the rice in boiling salted water for 30 min. Strain and cool.
Methylcellulose base: Blend the water with the methylcellulose until gummy. Cover and refrigerate for at least 24 h. to correctly soften the methylcellulose.
Rice tears: Mix the rice water with the salt and the methylcellulose base. Form an emulsion with extra virgin olive oil and add the threads of saffron. Transfer the mixture to a syringe and press, drop by drop, into the hot paella stock to gel and form the oil rice. Keep hot.
Vegetables: Cut off small shoots of cauliflower. Blanch in boiling salted water, then cool in iced water. Dry with kitchen paper and chill. Chill the peeled peas and cut the pepper into strips.

TO SERVE

Sauté the lobster and add the oil rice. Season with salt and gradually add stock. Arrange in the paella dish. Lightly sauté the vegetables and add. Decorate with strips of red pepper and lemon.