Sauté the lobster in a 34 cm diameter paella pan.
Pour the contents of the preparation into the paella and distribute it evenly.
Turn the heat to maximum until the broth begins to boil.
Pour in the rice and distribute it evenly throughout the paella. Do not stir it during the rest of the process.
Keep the heat at maximum for 10 minutes and adjust the salt to taste.
Reduce heat to medium for 7 minutes, maintaining a constant and homogeneous boil.
Increase heat to maximum for 1 minute or until the broth has completely evaporated.
Turn off the heat and let it rest for three minutes.
