The variant from prior versions was the lobster stock used. I cooked lobster separately, with spices and very little salt, removed meat and kept cooking the shell until reduced in half. The stock is strained and seasoned with usual spices.
The other difference was the stove. It was the first time I cooked inside, thanks to the giant gas stove in the summer house. This allowed for more control of heat, which fared a better rice.
Topped with lobster and cilantro after cooking was complete gave a fresh/sweet kick to the dish.