Rice with lobster

Ingredients:

Rice, lobster, butter, onion, flour, tomato, olive oil, parsley, basil and ajo.Calamar or squid, fine white wine, clams, or fish stock fumet.

Preparation:

- First, cook the lobster, but only about 8 minutes per kg. You must remove the shell and reserve the tail and claws.
- Poche in butter the onion, tomato into quarters and add the meat of the head of the lobster. Ligated with a little flour, let cook and mash and strain.
- Blend olive oil, parsley and a little basil and garlic. Passing by a Chinese fine book.
- Make brunoise garlic soften, and add the cleaned squid, cut into cubes.
- Add rice risotto, a little parsley and let it warm. Go put a little white wine and go fumet adding slowly and stirring continuously. Add salt and keep it 15 minutes and remove to a plate to cut the cooking.
- Place the rice in a bowl, we add the parsley and basil oil with a bit of fumet, and finish cooking.
- At the last moment we put the clams (pre-open and shelled) and water from these.
- On the plate we put rice in the center, over sauteed lobster and cream sauce around the lobster.