Maine Lobster Paella

Share This:

It’s easy to make this festive Maine Lobster Paella when you use a whole frozen Maine Lobster.


Garlic cloves, coarsely chopped, 3 ea.
Sweet onion, cut into large dice, 1 ea.
Celery rib, including leaves, chopped, 1 ea.
Poblano pepper, large, split, seeded and ripped coarsely, 1 ea.
Chorizo or other spicy sausage, 4 oz.
Bay leaves, 2 ea.
Tomatoes, ripe, diced, or 2 cups/473 ml diced canned tomatoes, 3 ea.
Saffron threads, ½ tsp.
Risotto, parcooked or other short-grain rice, 2/3 cup

2 whole Maine lobsters (1 ½ lb.), thawed in advance
1/2 cup orange juice
1/2 cup seafood or lobster stock
½ lb. Mussels, rinsed and debearded,
Sea salt
Ground black pepper
Olive oil, as needed


  • Defrost whole frozen Maine Lobster by leaving in the refrigerator for 24 hours prior to use
  • Separate claws
  • Remove and split tail
  • Build the base:
    • Soften onion, garlic, and celery for about 8 minutes
    • Add peppers, cook 5 minutes more
    • Add chorizo, bay leaves, tomatoes, and saffron
    • Add risotto
    • Combine stock and juiced orange
    • Simmer for 20 minutes
  • Add lobster and mussels:
    • Add claws and tail, spoon sauce over the top
    • Tuck in mussels
    • Cover and simmer for 20 minutes
  • Garnish with lemon and parsley

Ready to share!