Rice In Broth With Lobster

• 1 lobster fresh or frozen
• cooking oil
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 2 tomatoes peeled and seeded
• 1 teaspoon pepper choricero, flesh, or any sweet pepper
• 6 3/4 tablespoons brandy
• 1 1/16 cups rice bomba, or any short rice
• 1 bay leaf
• saffron may be substituted with food coloring
• fish 1 lt., and shellfish fume
• salt

1. Separate the claws from the body.
2. Cut the head off, and cut in two.
3. Cut the tail into 4-5 centimeter pieces.
4. Once the lobster is in pieces, fry in hot oil for a few minutes and remove. This will release the juices and give flavor to the vegetables.
5. Remove the lobster, and fry the peppers in the same saucepan. Once the peppers are golden brown, add the tomatoes, as well as the choricero pepper flesh and cook for 5 minutes.
6. Add the brandy and carefully flambee if you know how to, or wait for a few minutes until the alcohol evaporates.
7. Add the rice and cook for a minute. Add the lobster, the bay leaf and the saffron. Pour in 4 times as much fume as there is rice and add salt as needed.
8. Cook for about 18 minutes and serve.

lobster, cooking oil, green bell pepper, red bell pepper, tomatoes, pepper choricero, brandy, rice bomba, bay leaf, saffron, fish, salt

Taken from www.yummly.com/recipe/Rice-in-Broth-with-Lobster-627140 (may not work)