Lobster Paella Recipe

Name: Lobster Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp salt, plus more to taste; 4 live lobsters, each about 1 1/4 lb; 2 Tbsp olive oil; 1 lg yellow onion, chopped; 2 garlic cloves, minced; 2 fennel bulbs, cut into 1/2 inch dice; 2 c Calasparra rice; 1/3 c pastis; 1/4 tap crumbled saffron, soaked in 1 Tbsp lemon juice; 1 c sliced piquillo peppers; Fresh ground pepper to taste; 1 Tbsp chopped fresh flat leaf parsley; 1 Tbsp chopped fresh tarragon; Lemon wedges for serving

Servings: persons

1 Tbsp salt, plus more to taste
4 live lobsters, each about 1 1/4 lb
2 Tbsp olive oil
1 lg yellow onion, chopped
2 garlic cloves, minced
2 fennel bulbs, cut into 1/2 inch dice
2 c Calasparra rice
1/3 c pastis
1/4 tap crumbled saffron, soaked in 1 Tbsp lemon juice
1 c sliced piquillo peppers
Fresh ground pepper to taste
1 Tbsp chopped fresh flat leaf parsley
1 Tbsp chopped fresh tarragon
Lemon wedges for serving

1
Fill a large bowl with ice and water. Bring a large pot 3/4 full of water to boil over high heat. Add 1 Tbsp salt and lobsters. cover and cook until shells are red, 7 minutes. Transfer lobsters to ice water. Reserve 5 cups cooking liquid. Remove meat from lobsters, slice tail meat in half lengthwise and refrigerate. Position rack in center of oven, preheat to 425. In a large pan, over high heat, warm oil. Add onion and garlic and saute, 3-4 minutes. add fennel and saute, stirring till tender, 3-4 min. more. Stir in rice, reserved liquid, pastis, saffron mixture and peppers. Season well with salt and pepper. Bring to a simmer, cover, transfer to oven and bake 15 min. Remove lid and bake until rice is just tender, 12 min more. Remove pan from oven, nestle lobster meat in rice, cover, and let stand 4-5 min. Sprinkle with parsley and tarragon and serve immediately with lemon wedges.

605

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tbsp salt, plus more to taste, 4 live lobsters, each about 1 1/4 lb, 2 Tbsp olive oil, 1 lg yellow onion, chopped, and more.

Yes, Lobster Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions