Lobster Paella

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.
Source: University of Maine

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources