Lobster Paella

Source: University of Maine
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Main Ingredient: Seafood, Vegetables, Fruit
Menu Part: Entree
Cuisine Type: American
Serves: Serve with 6-ounce spoodle, five servings

Filled with mussels, shrimp and lobster, this dish is a seafood lover’s dream come true.

Ingredients

8 oz. Maine mussels
5 oz. cooked Maine lobster
1/3 cup diced onion
1 1/4 tbsp. chopped garlic
2 tsp. olive oil
1/2 tsp. ground turmeric
One pinch cayenne pepper
1/2 cup rice
2/3 cup vegetable stock
1/3 cup Chablis wine
2/3 cup diced tomato
1/3 cup roasted red pepper strips
1/3 tbsp. capers
8 oz. Maine shrimp
1 1/4 tbsp. green peas
2/3 tbsp. chopped cilantro
1/4 tsp. black pepper
1/3 tsp. salt

Steps

  1. Scrub and debeard mussels and hold in refrigerator until ready to cook.
  2. Lightly chop pulled lobster meat into 1.5-inch pieces, taking care to remove any cartilage that may remain. Hold lobster cold.
  3. Sauté onions and garlic in olive oil. Add turmeric, cayenne pepper and rice and cook for about 1 minute. Toss in mussels, vegetable stock and wine.
  4. Cover and lower heat; simmer for about 20 minutes until rice is almost cooked and mussels start to open.
  5. Add chopped tomatoes, red peppers and capers and continue to cook for about 5 more minutes.
  6. Add shrimp, lobster, peas and cilantro and heat through to minimal internal temperature of 165°F.
  7. Taste and season with salt and pepper.