October 31, 2017
Maine Lobster Paella Recipe
By: Chef Barton Seaver
Serves 4-6Ingredients:10 threads saffron4 cups lobster or chicken stock1 bay leaf½ pound chorizo2 1 ½ lb Maine Lobster, New Shell preferred1/3 cup olive oil3 cloves garlic, sliced2 tablespoons smoked paprika¼ cup slivered blanched almonds2 tablespoons tomato paste1 ½ c Arborio ricesalt½ cup peas1 medium beefsteak tomato, cored and cut into 10-14 wedges1 cup AioliDirections:
Step 1Toast 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 2In 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 3Add 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.Serve with plenty of aioli.
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