O Arroz de Lavagante é um dos pratos mais emblemáticos e festivos da cozinha portuguesa. Considerado uma verdadeira iguaria, é a escolha perfeita para uma celebração especial. A sua confeção, embora detalhada, resulta num arroz cremoso e rico, impregnado com o sabor inconfundível do mar, onde o lavagante é a estrela principal.

Ingredientes

  • 1 Lavagante
  • 200gr Arroz carolino
  • 1 Cebola finamente picada
  • 2 Dentes de alho picados
  • Caules de coentros finamente picados
  • Folhas de coentros
  • 3 Tomates maduros pelados e sem sementes cortado em cubinhos.
  • 1 Colher sopa de polpa de tomate
  • 1 Pimento vermelho cortado em brunesa
  • 1 Folha de louro
  • 100ml Vinho branco
  • 50ml Vermute branco
  • Piri piri QB
  • 1 Litro de água
  • 1 Cebola inteira
  • 3 Cenouras cortadas em pedaços
  • 1 molho pequeno de salsa
  • Piri piri QB
  • Sal QB
  • 5 Grãos de pimenta preta
  • 1 Folha de louro

Preparação

  1. Num tacho com a água bem quente adicione a cebola, as cenouras, o molho de salsa, o piri piri, a folha de louro, os grãos de pimenta preta , o sal, deixe aromatizar durante 15 minutos, ponha o lavagante a cozer durante 10 minutos.
  2. Retire toda a carne do lavagante laminando o lombo e reserve.
  3. Prepare o caldo, colocando azeite num tacho, a cebola cortada grosseiramente, 3 dentes de alho laminados, 1 folha de louro, 1 ramo de salsa, as cascas e a cabeça do lavagante, esmague bem as cascas e a cabeça para libertar os sucos, refresque com vinho branco, acrescente o brandy, adicione algum caldo da cozedura do lavagante, retifique de sal de sal e deixe apurar, passe o caldo por um passador de rede e reserve.
  4. Noutro tacho faça um puxado com o azeite, cebola, o alho finamente picados e 1 folha de louro.
  5. Junte o tomate, o pimento vermelho e deixe refogar em lume brando.
  6. Refresque com vinho branco, adicione 600ml do caldo e deixe ferver, acrescente o arroz e baixe para lume brando, adicione a polpa de tomate.
  7. Antes de finalizar junte o vermute branco, o lavagante, pimenta preta e os coentros picados.

Ready to cook a truly show-stopping Portuguese masterpiece? Here is the recipe for this luxurious dish.

Portuguese Lobster Rice (Arroz de Lavagante)

Arroz de Lavagante is the epitome of a celebratory meal in Portugal. This luxurious, soupy rice dish, brimming with the rich, sweet flavour of lobster, is reserved for special occasions and is a true testament to the country’s love for seafood. Unlike a dry Spanish paella or a firm Italian risotto, this dish is a type of “arroz malandrinho” (naughty or wet rice), where the rice is cooked in a generous amount of flavourful broth, resulting in a wonderfully creamy and comforting texture[1][2].

The secret to an unforgettable Arroz de Lavagante lies in building layers of flavour, which starts with making a magnificent broth. This is a two-part process: first, the lobster is gently poached in a simple, aromatic court-bouillon. Then, in a crucial second step, the shells and head of the lobster are used to create a second, intensely flavourful stock[3][4]. This ensures that every single grain of rice absorbs the pure, concentrated essence of the lobster.

This recipe uses *Arroz Carolino*, a Portuguese short-grain rice that releases starch to create a creamy texture while remaining firm, but Arborio rice is an excellent substitute[3]. The final touches of fresh coriander, dry vermouth, and a hint of chilli elevate the dish from simply delicious to truly sublime. It is a labour of love, but the spectacular result is more than worth the effort.

Ingredients

For Cooking the Lobster:

  • 1 European Lobster
  • 1 litre water
  • 1 whole onion
  • 3 carrots, cut into chunks
  • 1 small bunch of parsley
  • 1 bay leaf
  • 5 black peppercorns
  • Pinch of salt
  • Pinch of chilli (piri-piri), to taste

For the Rice:

  • 200g Carolino rice (or Arborio)
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • Coriander stalks, finely chopped
  • 3 ripe tomatoes, peeled, deseeded and diced
  • 1 tbsp tomato purée
  • 1 red bell pepper, finely diced (brunoise)
  • 1 bay leaf
  • 100ml dry white wine
  • 50ml dry vermouth
  • Fresh coriander leaves, for garnish
  • Olive oil
  • Chilli (piri-piri), to taste
  • Salt, to taste

Method

  1. First, prepare the court-bouillon to cook the lobster. In a large pot, bring the water to a boil and add the whole onion, carrots, parsley, chilli, bay leaf, peppercorns, and salt. Let it simmer and infuse for 15 minutes. Add the lobster to the pot and cook for 10 minutes.
  2. Carefully remove the lobster from the pot. Strain and reserve the cooking broth. Once cool enough to handle, remove all the meat from the lobster’s body and claws. Slice the tail meat and set all the meat aside. Do not discard the head and shells.
  3. To make the flavour base, heat a drizzle of olive oil in a pot. Add the lobster shells and the head, breaking them up and crushing them with a spoon to release all their juices. Sauté for a few minutes, then deglaze the pot with the white wine. Add a ladle or two of the reserved cooking broth, season with salt, and let it simmer to create a rich, concentrated stock. Strain this stock through a fine-mesh sieve and reserve.
  4. In another large, heavy-bottomed pot or casserole dish, make a *refogado* (sofrito) by gently frying the finely chopped onion, garlic, and bay leaf in a generous amount of olive oil until soft and translucent.
  5. Add the diced tomato and red pepper and let it cook down over a low heat until it forms a soft paste.
  6. Pour in the white wine to deglaze the pan. Add 600ml of the reserved, enriched lobster stock and bring to a boil. Add the rice, stir well, and reduce the heat to a gentle simmer. Stir in the tomato purée.
  7. Cook the rice for about 15-20 minutes, stirring occasionally, until it’s nearly done. Just before it’s ready, stir in the dry vermouth, the reserved lobster meat, a pinch of black pepper, and the chopped coriander stalks and leaves. Serve immediately.