Lobster Paella
This delectable lobster paella combines succulent lobster meat with flavorful rice, aromatic herbs, and vibrant peppers. The tender lobster is cooked to perfection and nestled in a bed of savory rice, creating a dish that is both elegant and satisfying. With each bite, you'll experience a burst of seafood goodness complemented by the fragrant blend of ingredients. Serve this impressive paella at your next gathering to wow your guests with a taste of the sea.
— Constant Cookbook
Ingredients
- 1 Tbs. salt, plus more, to taste
- 4 live lobsters, each about 1 1/4 lb.
- 2 Tbs. olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 2 fennel bulbs, stalks removed, cut into 1/2-
- inch dice
- 2 cups Calasparra rice
- 1/3 cup Pernod
- 1/4 tsp. crumbled saffron, soaked in 1 Tbs.
- lemon juice
- 1 cup sliced piquillo peppers or roasted red bell
- peppers
- Freshly ground pepper, to taste
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh tarragon
- Lemon wedges for serving
Instructions
- Have ready a large bowl filled with ice water. Bring a large pot three-fourths full of water to a boil over high heat and add 1 Tbs. salt. Add the lobsters one at a time, headfirst. Cover and cook until the lobsters are red, about 7 minutes. Transfer the lobsters to the ice water and let cool completely. Reserve 4 cups (32 fl. oz./1 l) of the cooking liquid.
- Separate the claws and tail from the bodies, reserving the bodies to make stock, if desired (see note above). Remove the meat from the knuckles, tails and claws. (You can leave the meat inside the claws, if you like, and use them to garnish the finished dish.) Keep the knuckle meat whole and cut the tail meat in half lengthwise. Transfer the lobster to a covered container and refrigerate immediately. The lobster can be refrigerated up to overnight.
- In a large paella pan or a large sauté pan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the fennel and cook, stirring occasionally, until tender, 3 to 4 minutes.
- Stir in the rice, the reserved cooking liquid, the Pernod, saffron mixture and piquillo peppers. Season well with salt and pepper. Bring to a boil, then reduce the heat to low, cover and cook until the rice has absorbed nearly all of the liquid, about 20 minutes.
- Remove the pan from the heat. Nestle the lobster meat (and the whole claws, if using) in the rice, cover and let stand until the lobster is hot, 4 to 5 minutes. Sprinkle the paella with the parsley and tarragon and serve immediately with lemon wedges alongside. Serves 6.
- Williams-Sonoma Test Kitchen
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