Maine Lobster Paella

Maine Lobster Paella

Mark Murrell

It’s easy to make this festive Maine Lobster Paella when you use a whole frozen Maine Lobster.

Ingredients

  • 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!