Norway Lobster, Citric Coral Jelly, Soupy Rice

Arroz Caldoso con Cigalas y Gelatina Cítrica de Coral

Servings: 4

Cook Time: 35 minutes [PT35M]


24 large Norway lobsters (peel and chill the tails)

10 1/2 oz rice (preferably Vialone nano, or Calasparra)

1 clove garlic


1 ripe tomato



olive oil

Soupy rice:

12 crayfish heads

1 onion

1 carrot

1 leek

1 bouquet garni

3 quarts mineral water

3 oz rice

First picada:

3 ripe tomatoes


6 cloves garlic

1/3 cup dry sherry

Citric jelly:

12 crayfish heads

1 1/2 pt mineral water

1 1/2 tbsp tapioca

1/8 teaspoon agar-agar

2 sheets gelatin(or 2 tsp powdered gelatin)

rind and juice of 1 lemon

Second picada:

4 ripe tomatoes


6 cloves garlic

1/3 cup sweet sherry

Sautéed vegetables:

8 dwarf carrots

3 1/2 oz snap peas

1 lb 2 oz very young peas

1 lb 2 oz very young broad beans

6 very young heads garlic



Soupy rice:

In a large pan, gently fry the chopped Norway lobsters heads, add salt and pepper, and the remaining ingredients, very finely chopped. Brown lightly and add the ingredients of the first picada. Cook for two minutes then add the boiling water and the rice. Boil for 30 minutes. Strain and set aside.


Gently fry the remaining heads, season and add the finely chopped ingredients of the second picada. Cook for 2 minutes then add the mineral water and tapioca. Cook for 20 minutes. Measure out 250 ml of the resulting stock and add the agar-agar and the lemon rind and juice. Bring to the boil then add the softened gelatine sheets. Season with salt and pepper, strain and pour into a mold. Leave to set then cut into perfect dice.


Blanch each type of vegetable separately. Refresh and set aside.

To serve:

Gently fry the garlic, finely chopped parsley and diced tomato in a little oil. Add 6 1/2 cups boiling stock, then the rice. Boil for five minutes then simmer for a further six minutes. Add salt and stock if necessary and leave the rice to stand in the pan for 1 minute before serving. Arrange the vegetables on the plates, with the lightly grilled tails and the jelly cubes. At the table, pour some of the soupy rice over the vegetables, crayfish and jelly.

By Carme Ruscalleda, Restaurante Sant Pau, San Pol del Mar
Recipe courtesy of Spain GourmeTour magazine

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