Recipe

Lobster Paella Recipe

	Ravenseyes / All my dishes 1 year, 10 months ago This is the kind of dish that you can serve to anyone who love seafood - its a meal everyone loves !!!! Prep:15m Cook:45m Servings:8	Ravenseyes
	colorful tasty

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cheryilyn

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Ingredients

2 live lobsters, 1 1/2 pounds each

2 Tbl. butter, melted

1 pound skinless, boneless, chicken thighs, chopped

1/2 pound chorizo

1 medium-size onion, diced

1 bell pepper, seeded and diced

1 tomato, diced

2 cloves garlic, minced

1 jalapeno pepper, seeded & minced

2 cups uncooked rice

3 1/2 cups lobster or chicken stock

1/2 cup dry white wine

1 tsp. saffron threads

1 tsp. paprika

1/2 tsp. salt

1/2 tsp. ground black pepper

1 cup green peas, frozen and thawed

Directions

Bring 12 cups of water to a boil and add the lobsters. Allow the water

to return to a boil and cook for 12 minutes, then drain. (Save the water

if you are making lobster stock; otherwise discard the water). Cool

the lobster slightly under cold running water. Remove the meat from

the lobster tails and claws, picking out the cartilage and bones. Set

the meat aside. In a large saucepan, place the butter and the chicken and saute over medium heat. Cook for 7 to 10 minutes. With a slotted spoon, remove the chicken and keep warm. To the juices in the pan, add the chorizo and cook for about 5 minutes. Add the onion, bell pepper, tomato, garlic, and jalapeño pepper to the pan and sauté for 7 to 10 minutes, or until the vegetables are soft. Add the rice, lobster stock, wine, and seasonings and cover the saucepan. Simmer for 15 minutes, stirring occasionally. Add the lobster meat, chicken, and peas and continue cooking until all the liquid is absorbed. Serve the paella with warm bread. For extra pizzazz, spoon Sofrito or Creole Sauce over the top.

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