Maine Lobster Paella

• Garlic cloves, coarsely chopped, 3 ea.
• Sweet onion, cut into large dice, 1 ea.
• Celery rib, including leaves, chopped, 1 ea.
• Poblano pepper, large, split, seeded and ripped coarsely, 1 ea.
• Chorizo or other spicy sausage, 4 oz.
• Bay leaves, 2 ea.
• Tomatoes, ripe, diced, or 2 cups/473 ml diced canned tomatoes, 3 ea.
• Saffron threads, ½ tsp.
• Risotto, parcooked or other short-grain rice, 2/3 cup
• 2 whole Maine lobsters (1 ½ lb.), thawed in advance
• 1/2 cup orange juice
• 1/2 cup seafood or lobster stock
• ½ lb. Mussels, rinsed and debearded,
• Sea salt
• Ground black pepper
• Olive oil, as needed

Directions

• Defrost whole frozen Maine Lobster by leaving in the refrigerator for 24 hours prior to use
• Separate claws
• Remove and split tail
• Build the base:
  • Soften onion, garlic, and celery for about 8 minutes
  • Add peppers, cook 5 minutes more
  • Add chorizo, bay leaves, tomatoes, and saffron
  • Add risotto
  • Combine stock and juiced orange
  • Simmer for 20 minutes
• Add lobster and mussels:
  • Add claws and tail, spoon sauce over the top
  • Tuck in mussels
  • Cover and simmer for 20 minutes
• Garnish with lemon and parsley

Ready to share!