Lobster Velouté with Paprika

Ingredients

• Lobster
• 2 Onions, minced
• Paprika
• 50–60 grams Lobster tail meat, reserved for garnish
• Red peppers (piments), diced
• Rice, kept in whole grains

Instructions

1. Prepare the lobster as for Velouté Cleveland (a related recipe), but increase the proportion of tomato. Add the 2 minced onions and season the preparation with paprika.
2. Reserve 50 to 60 grams of lobster tail meat for the garnish. Proceed then according to the method described in the first recipe for Lobster Veloutés (velouté de homard).
3. For the garnish: arrange the reserved lobster meat, the diced red peppers (piments), and the rice, kept in whole grains.