Lobster Seafood Paella Recipe

Ingredients

Main Ingredients

• 1 to 1½ pounds lobster meat (about 3 each 1¼-pound lobsters)
• 1 pound large shrimp (peeled and deveined)
• 1 pound sea scallops
• 1 pound mussels
• 0.5 pound chorizo (diced)

Aromatics & Seasonings

• 3 tablespoons extra virgin olive oil
• 1 whole yellow onion (diced)
• 1 rib celery (diced)
• 3 cloves garlic (minced)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon paprika
• 1 whole bay leaf

Saffron & Liquids

• 0.5 teaspoon saffron
• 0.5 cup hot water
• 1 cup lobster broth (or substitute seafood stock)
• 4 to 5 cups chicken or vegetable stock
• 0.5 cup white wine

Rice & Vegetables

• 3 cups rice
• 1 can (14.5-ounce) diced tomatoes
• 0.5 cup frozen peas
• fresh chopped parsley for garnish (optional)

Instructions

Prepare the Lobster

1. Bring a large pot of salted water to a rolling boil over high heat. Leave at least two inches from the top to avoid boiling over. Add each lobster to the boiling water head first. Optional: You can freeze the lobsters for 10 to 15 minutes before boiling to limit the amount of kicking.
2. Cover the pot and return to a boil. Stir the lobsters halfway through cooking. Cooking times will vary depending on size, about 10 minutes for 1.25-pound lobsters to 15 minutes for 2-pounders. Save 1 cup of water from the pan for the seafood paella.
3. Let the lobsters cool until able to handle. Remove the meat from the tail, claws, knuckles, and legs. Give the claw and tail meat a rough chop or leave some whole for presentation on the finished dish.

Build the Base

1. In a small bowl combine hot water and saffron. Set aside to steep.
2. Heat the oil over high heat in a large deep-sided, heavy bottom pan or a dutch oven. When the oil shimmers add the onion and celery. Season with salt and pepper, cooking about 2 to 3 minutes until translucent. Reduce the heat to medium-high and add the garlic, continuing to cook for about 1 minute. Remove the veggies from the pan, leave any leftover oil in the pan.

Cook the Paella

1. Return the pan to the heat and sear the scallops 2 minutes on each side until browned. Add the chorizo and cook for about 2 minutes. Optional: Remove the scallops to a plate to avoid overcooking. Deglaze the pan with white wine, scraping the bottom with a wooden spoon or spatula.
2. Stir the rice into the wine and chorizo allowing it to soak up any liquid in the pan. Cover with the lobster broth and enough chicken (or vegetable stock) to reach about 1 inch over the rice, about 4 and ½ cups. Stir in the sautéed vegetables, bay leaf, paprika, and diced tomatoes including any juices. Bring to a boil, then reduce the heat to medium-low. Partially cover with a lid and cook for 15 to 20 minutes. Add more chicken stock and reduce heat if the liquid is absorbing too quickly.
3. About 7 or 8 minutes before the rice is done (there should still be about ¼ inch of liquid in the pan) stir in the saffron water and add the mussels and shrimp to cook. After the shrimp has turned pink and the mussels are open add the scallops and any juices on the plate, the cooked lobster, and frozen peas to the rice to heat. Optional: Garnish with fresh chopped parsley.

Notes

• This dish is best served immediately while the seafood is still tender and warm.
• For easier lobster handling, consider freezing for 10-15 minutes before boiling.
• Save the lobster cooking water as it adds incredible depth of flavor to the paella.