Lobster
Paella
By Executive
Chef Gary Roth, Los Altos Country Club, Los
Altos, CA
Serves
4
Ingredients:
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
Method:
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
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