Henrique Mouro @en

Seafood Rice with Lobster

Flavour and sophistication in a recipe of sea inspiration.


200gr (7 oz) of Bom Sucesso Carolino Rice
1 onion
3 cloves of garlic
2 bay leaves
2 ripe tomatoes
White wine
200 gr (7 oz) of Clams
200 gr (7 oz) of cockle
200 gr (7 oz) of whelks
1 mantis shrimp
200 gr (7 oz) of mussels
200 gr (7 oz) of shrimp
8 oysters
1 chilli pepper
Salt and Pepper
2 lemons
100 gr (3.5 oz) of butter


Open the bivalve molluscs naturally by heating them without water and keeping the stock from the process.


Heat the mantis shrimp for 4 minutes in salted water and cool it in frozen salted water. Open it in half and remove the coral. Add butter to the coral at room temperature along with the lemon juice, chopped cloves, and parsley. Save the head on the side.


Peel the shrimps and remove their heads, season with salt and pepper and grill their insides before serving. Save the heads. Heat the mantis shrimp and shrimp heads and keep the stock. Select bivalve mollusc insides after they are cold.


Prepare a stew using a pot with olive oil, garlic, onion, and tomato, refreshing it with white wine, and add rice and let it glaze. Wet it with the stock made with the mantis shrimp and shrimp heads, to which the stock from opening the bivalve molluscs was added.


Let the rice cook for 15 minutes. After, garnish it with the grilled shrimps, cooked whelks in salted water, the insides of the bivalve molluscs and the mantis shrimp au gratin with the coral butter and lemon.


Sprinkle chopped coriander and adjust seasoning.