LOBSTER PAELLA

LOBSTER PAELLA image

Yield 4-6 servings

Number Of Ingredients 14

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

Steps:

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.