SautE of Lobster with Basmati Rice

° Serves 4 as a main course

Cooked lobster meat is available from most fishmongers. Served with basmati rice, which has a distinctive nutty taste, it is perfect as a first course for an elegant dinner or as a main course for a light brunch.

• Rice
• 2 tablespoons unsalted butter
• 1 cup chopped onion
• 1¼ cups basmati rice
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2¼ cups Basic Chicken Stock or canned chicken broth
• Lobster
• About 3 plum tomatoes (8 ounces total), cut into ½-inch dice (about 2 cups), juices and seeds reserved
• 2 tablespoons unsalted butter
• 2 tablespoons virgin olive oil
• 1 cup diced (½-inch pieces) red onion
• 3 shallots, peeled and cut into ¼-inch dice (about ¼ cup)
• 3 cloves garlic, peeled, crushed, and chopped coarsely (1 tablespoon)
• ½ cup dry white wine
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 pound cooked lobster meat, cut into 1-inch pieces
• ¼ cup minced flat-leaf parsley, for garnish

Prepare the rice: Melt the butter in a saucepan with a tight-fitting lid. When the melted butter is hot, add the onion and sauté over medium-high heat for about 1½ minutes. Mix in the rice, Italian seasoning, salt, and pepper, then add the chicken stock and bring to a boil, stirring, over high heat. Cover, reduce the heat to very low, and cook for 20 minutes.

Meanwhile, prepare the lobster: Heat the butter and olive oil in a saucepan. When the mixture is hot, add the onion and shallots and sauté over high heat for 3 minutes. Stir in the garlic and cook for about 10 seconds. Add the tomatoes with their juices and seeds, wine, salt, and pepper and bring to a boil. Cover, reduce the heat to low, and simmer gently for 5 minutes. Add the lobster meat and heat for 1 minute.

Mound the rice in the center of four plates and spoon the lobster and sauce over each portion. Sprinkle with the parsley and serve immediately.

Cooked lobster meat from your fishmonger makes this dish easy.