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RECIPE
16 INGREDIENTS23 STEPS1hr

Boston Lobster Paella

5.0
1 Ratings
I have dined at La Ventana before. I was here recently and discovered they had a lobster paella, and I had one to try. They use live Boston Lobster for this Paella dish. The lobster broth is used to cook the rice, which imparts a nice flavour to the dish. The lobster is cooked, de-shelled, lobster tail sliced and nicely plated on ...
Boston Lobster Paella Recipe | SideChef
I have dined at La Ventana before. I was here recently and discovered they had a lobster paella, and I had one to try. They use live Boston Lobster for this Paella dish. The lobster broth is used to cook the rice, which imparts a nice flavour to the dish. The lobster is cooked, de-shelled, lobster tail sliced and nicely plated on ...
elWilly
A creation of Willy Trullas Moreno, Chef (Spain), "el Willy" is a contemporary Spanish food restaurant specialized in modern tapas and Barcelona-style rices.
http://www.el-willy.com/
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elWilly
A creation of Willy Trullas Moreno, Chef (Spain), "el Willy" is a contemporary Spanish food restaurant specialized in modern tapas and Barcelona-style rices.
http://www.el-willy.com/
1hr
Total Time
$15.57
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Lobster
1 clove
10.5 oz
1.5 oz
Porcini Mushrooms
1 1/4 tsp
Pimentón ahumado de la Vera
or Smoked Paprika
3 Tbsp
Brandy
3/4 cup
Bomba Rice
or Arborio Rice
3 Tbsp
Water
3 3/4 cups
Lobster Stock
to taste
Salt and Pepper
1/4 cup
1
(optional)
to taste
Aioli Sauce
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Nutrition Per Serving

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CALORIES
594
FAT
26.5 g
PROTEIN
50.2 g
CARBS
32.0 g

Cooking Instructions

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Step 1
First, make an incision in the Lobster (1) head.
Step 2
Remove the claws and hit gently with the back of the knife.
Step 3
Butterfly the lobster by slicing through the lobster tail.
Step 4
Then cut the rest of the lobster into pieces.
Step 5
Dice the Yellow Onions (1/2 cup) , Green Bell Peppers (3 Tbsp) and mince the Garlic (1 clove) .
Step 6
Thinly slice the Porcini Mushrooms (1.5 oz) .
Step 7
Grate the Tomatoes (10.5 oz) into a bowl.
Step 8
In a pot, add cold Water (3 Tbsp) and Saffron Threads (1 pinch) . Bring it to simmer, then remove from heat. Heat Lobster Stock (3 3/4 cups) and set aside.
Step 9
On a paella pan over medium high heat, add Olive Oil (3 Tbsp) , diced green peppers, and onions. Season with salt to release the natural juices and cook until translucent.
Step 10
Add the minced garlic and sweat.
Step 11
Add the lobster and cook it until the juices are released. Once the lobster is nicely seared. Remove the pieces from the pan, but keep the head.
Step 12
Add the sliced porcini mushrooms.
Step 13
Make a small pocket in the middle of the pan. Add Olive Oil (1 Tbsp) and Pimentón ahumado de la Vera (1 1/4 tsp) . Cook the smoked paprika for a few seconds.
Step 14
Add the Brandy (3 Tbsp) and flambé.
Step 15
Add the tomatoes and reduce until the acidity of the tomato fades.
Step 16
Add the Bomba Rice (3/4 cup) , seal the grain by tossing the rice in the pan over high heat.
Step 17
Add the saffron water. Preheat oven to 350 degrees F (180 degrees C).
Step 18
Start adding hot lobster stock until covered. Season with Salt and Pepper (to taste) . Cook over high heat for the first 5 minutes to seal the grain and prevent the rice from breaking down later on.
Step 19
Keep on adding stock little by little, and cook for another 10 to 15 minutes, over medium heat. Check the seasoning.
Step 20
Transfer the lobster back in the paella. Once almost dry, add some more lobster stock and place in a 350 degrees F (180 degrees C) oven for 5 minutes. Check the cooking point of the rice, it needs to be al dente.
Step 21
In order to dry the paella all the way, turn up the oven to the highest temperature and place in the oven for another 2 minutes.
Step 22
To finish the paella, bring it back to the stove and cook shortly on high heat in order to create the crust on the edges of the paella called ‘socarrat’.
Step 23
Garnish with a little chopped parsley. Serve it with some wedges of the Lemon (1) Aioli Sauce (to taste) on the side.
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Nutrition Per Serving
Calories
594
% Daily Value*
Fat
26.5 g
34%
Saturated Fat
2.0 g
10%
Trans Fat
0.0 g
--
Cholesterol
226.7 mg
76%
Carbohydrates
32.0 g
12%
Fiber
2.4 g
9%
Sugars
5.2 g
--
Protein
50.2 g
100%
Sodium
1703.7 mg
74%
Vitamin D
--
--
Calcium
70.2 mg
5%
Iron
3.0 mg
17%
Potassium
213.8 mg
5%
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