Recipe
Ingredients
Maine Lobsters
2 WHOLE, (1 ½ LB.), THAWED IN ADVANCE
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.
Bay Leaves
2 EA.
Tomatoes
RIPE, DICED, OR 2 CUPS/473 ML DICED CANNED TOMATOES, 3 EA.
Saffron Threads
½ TSP.
Sea Salt
Ground Black Pepper
Chorizo Or Other Spicy Sausage
4 OZ.
Risotto
PARCOOKED OR OTHER SHORT-GRAIN RICE, 2/3 CUP
Orange Juice
1/2 CUP
Seafood Or Lobster Stock
1/2 CUP
Mussels
½ LB., RINSED AND DEBEARDED
Olive Oil
AS NEEDED
Directions
Step 1:
Defrost whole frozen Maine Lobster by leaving in the refrigerator for 24 hours prior to use
Step 2:
Separate claws
Step 3:
Remove and split tail
Step 4:
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
Step 5:
Add lobster and mussels:
- Add claws and tail, spoon sauce over the top
- Tuck in mussels
- Cover and simmer for 20 minutes
Step 6:
Garnish with lemon and parsley
Ready to share!
Maine lobster
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