Lobster Paella Recipe


  • 2 lobsters (about 1 1/2 pounds each)
  • 5 teaspoons of extra-virgin olive oil
  • 1 yellow onion, peeled and chopped
  • 1 red bell pepper, seeded and diced
  • 2 cups of white rice
  • 3 cups of fish broth
  • 1 pinch of saffron
  • Salt
  • 1 dozen clean littleneck clams
  • 1 1/2 pounds of shrimp
  • 1 pound of calamari 


  • Serving Size: 4-6
  • Cook time: 90 minutes



  • Bring 1 1/2 inches of water to a boil in a large stockpot. Add lobsters, cover, and cook for 15 minutes. Remove the lobsters and cool. Crack shells and remove meat.
  • Preheat oven to 450 degrees. Heat a 12-inch ovenproof skillet or paella pan over medium-high. Add oil and sautée onions and bell peppers for about 5 minutes. Gently stir in rice and cook a few minutes to lightly toast.
  • Add fish broth, saffron and salt; bring to boil over high heat. Remove from heat, cover with a lid or sheet of foil, and place paella in the oven for 12 minutes. Uncover; scatter clams, shrimp and the calamari on top of rice. Cover; cook for 15 minutes until clams open. Discard any clams that do not open. Plate with lobster on top of the rice, and garnish with parsley.