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Lobster Paella
By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

Serves 4

2 ea. 1 _ lbs. Live Maine Lobster
12 ea. Sea Scallops (10/20)
1 lb. Calamari (cleaned and sliced in rings)
1 lb. Mussels (cleaned and beards removed)
2 ears of Corn (kernels only)
_ Chorizo Sausage (roast and cut in disks)
3 Red Bell Peppers (roast, seeded and skinned)
1 cup English Peas (blanched)
2 cups Basmati Rice
1 tspn. Saffron Rice
_ cup Butter
Salt and pepper
_ cup White Wine
4 Garlic Cloves (sliced)
1 cup Fresh Carrot Juice
1 cup Water
3 tspn. Olive Oil
1 bunch Dill

1. Cook whole lobster in salted boiling water for 12 minutes. Cool in ice bath and remove tail, claw and knuckle meat. Reserve antenna and tail segment for garnish.

2. Brown scallops with butter. Set aside. Keep warm. Saute’ calamari in olive oil and _ garlic for 2 minutes. Set aside.

3. Sauté mussels in olive oil with garlic and white wine until just open. Cool. Save juices. Add rice, chorizo, water, mussel juices, carrot juice, saffron to shallow pan. Cover tightly with foil. Place in steamer. Cook 45-60 minutes until liquids are absorbed and rice is cooked. Warm lobster, mussels, calamari, peppers, corn & peas in oven briefly.

4. Spoon rice into abalone shell or large bowl. Decorate with sliced lobster tail, scallops, calamari, mussels, peppers, corn, peas and dill sprigs.

More Chef Recipes:
Abalone Mushroom Canneloni with Braised Short Ribs,
Apples and Ginger with a Sherry Syrup

Almond Financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Crème Anglaise

Cauliflower Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace

Cumin Crusted Lamb Loin with Coriander Basmati Rice

Lundberg Family Farms Lobster Mushroom Risotto with Fresh Pumpkin

Lobster Paella

Maine Lobster, with Grilled Matsutaki Mushrooms, and Buckwheat Jus

Porcini Tart with Goat Cheese and an Arugula Salad

Spinach Tortellini with Castelfranco and Gorgonzola

Veal Fillet with Organic Wild Rice, Baby Vegetables and Morel Mushroom Jus

Venison Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and Port Demi Glace

Wild Mushroom Cappuccino

Other Related Links:
Cooking with Wild Mushrooms

The Secret's in the Rice

Executive Chef Gary Roth - Bio



matthew cloutier

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t. @jraxter Well I will try... If you would like to write review of these places we would be happy to publish them.. We are always looking

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