Makes 2 very generous portions.
- ½ cup white rice
- 2 Tbsp. coconut oil (or other oil of your choice)
- 3 slices gluten-free raw bacon, cut into thin strips
- Bunch of green onions (scallions, spring onions) trimmed and cut into small slices, using white and green of onion
- 1 13.5 oz. Asian-style coconut milk
- 1 tsp. gluten-free chicken stock concentrate or powdered bouillon
- ½ tsp. dried thyme
- 1 cup water
- ½ tsp. Penzeys Arizona Dreaming or (smoked) paprika
- 2 Tbsp. chopped fresh dill
- 2 Tbsp. chopped fresh parsley
- Zest of half a lemon
- ½ lb. fresh asparagus, stalks trimmed and cut into 1” slices; stalks and tips kept separate
- 8 oz. cooked lobster
- 4 oz. raw, small shrimp, peeled and deveined
1. In a 4-cup saucepan, heat oil, add chopped green onions and bacon and cook gently until softening.
2. Add rice, turn in oil and cook gently for about 2 minutes until rice is looking toasted, but not burnt.
3. Add coconut milk, water, stock concentrate, Arizona Dreaming/paprika and dried thyme. Bring to a boil, turn down to a simmer and cook covered for 10 minutes.
4. At 10 minutes, add the asparagus stalks and continue to cook for 8 more minutes. Meanwhile, cook the asparagus tips separately in small pan until crisp and tender, then drain.
5. After the 8 minutes of extra cooking add lemon zest, dill, parsley and raw shrimp, stir well and cook for 2 more minutes. You might need to add some more water so the rice dish stays moister, not dry and sticking to the pan.
6. Check that the rice is fully cooked, then turn off the heat and stir in the cooked lobster. Cover and leave for a few minutes for the lobster to heat without toughening and the shrimp to finish cooking in the residual heat.
7. Serve in bowls, topped with asparagus tips and more fresh chopped parsley.
From Chef Oonagh Williams