Arroz con Bogavante (Grilled Rice with Lobster)

Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 350°F).

Meanwhile, bring a large pot of water to a boil. Add lobster and cook until bright red, about 5 minutes. Remove with tongs or a slotted spoon. When cool enough to handle, separate claws and tail from the lobster body. Set aside.

Bring stock to a simmer in a medium saucepan. Cover with a lid and take out to the grill along with the lobster and the remaining ingredients.

Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and onion and cook, stirring, until the onion is translucent, about 3 minutes. Add tomato, paprika and salt. Cook, stirring, for 1 minute. Add rice and cook, stirring, for 2 minutes. Add wine and bring to a simmer.

Stir in 4 1/2 cups of the warm stock and saffron; cook at a lively simmer, without stirring, for 10 minutes. Stir in the remaining 1 cup stock and arrange the lobster pieces around the pan. Cook, without stirring, until the rice is tender, 7 to 8 minutes. Serve garnished with parsley and lemon wedges, if desired.