
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.

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Related Links:
Cooking
with Wild Mushrooms
The
Secret's in the Rice
Executive
Chef Gary Roth - Bio
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