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Maine Lobster Paella recipe image Maine Lobster Paella recipe image

Maine Lobster Paella

Recipe

Servings 4-6

Ingredients

Maine Lobster

2 1 ½ LB NEW SHELL PREFERRED

Saffron

10 THREADS

Bay Leaf

1

Smoked Paprika

2 TABLESPOONS

Almonds

¼ CUP SLIVERED BLANCHED

Arborio Rice

1 ½ C

Salt

Peas

½ CUP

Beefsteak Tomato

1 MEDIUM CORED AND CUT INTO 10-14 WEDGES

Lobster Or Chicken Stock

4 CUPS

Chorizo

½ POUND

Olive Oil

1/3 CUP

Tomato Paste

2 TABLESPOONS

Aioli

1 CUP

Directions

Step 1:

Toast the saffron in a dry stock pot for 30 seconds until aromatic. Add the stock and one bay leaf and bring to a boil. Poach the chorizo in the stock for 5 minutes. Remove the chorizo. Add the lobster and cook for 5-6 minutes. Remove the lobster and cool. Clean lobster over a bowl to reserve juices. Reserve the meat and strain the collected juices back into the stock.

Step 2:

In a paella pan, heat the olive oil over medium heat. Saute the garlic, paprika and almonds until aromatic and toasted, about 3-5 minutes. Reduce heat to low, add the tomato paste and cook for 5 minutes.

Step 3:

Add 3 cups stock to the paella pan. Bring to a boil. Remove the bay leaf. Add the rice, stir to submerge all rice, season with salt. Boil 10 minutes. Arrange the sausage, lobster, peas and tomatoes around the paella pan. Cook another 7-10 minutes until the rice is “al dente”. Remove from the heat, cover and let sit for 5 minutes.

Step 4:

Serve with plenty of aioli.

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