Directions:
- *Note—if you do not want to work with a live lobster, substitute two frozen, in-shell, 12 ounce tails, thawed and split in half lengthwise.
- Heat the broth, clam juice, and saffron in a saucepan until steaming but not simmering; decrease heat to very low, cover, and keep warm without boiling.
- Position oven rack in the center of the oven; preheat oven to 375°.
- Heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the onion; cook, stirring frequently, for 4 minutes, until translucent.
- Add in the garlic; cook for 30 seconds.
- Stir in the tomatoes; keep cooking, stirring frequently, until they begin to break down, about 3 minutes.
- Add in the wine; bring to a simmer, scraping up any browned bits in the pan.
- Increase heat and simmer until reduced by half, about 5 minutes.
- Stir in the oregano, thyme, salt, and pepper.
- Then stir in the rice and the warmed broth; bring to a simmer; decrease heat to medium, and simmer for 10 minutes.
- Meanwhile, set the lobster on a lipped cutting board to catch any internal juices; plunge the tip of a sharp knife into its head about 1/2 inch behind its eye stalks, thereby piercing the brain and instantly killing it; slice the lobster in half lengthwise.
- Stir the green beans into the simmering rice, then set the mussels around the perimeter of the pan, partially submerging them.
- Arrange the scallops in the pan in a circle inside the mussels, partially submerging them as well; and then lay the lobster halves in the center of the pan cut side down.
- Place in the oven; bake for 15 minutes, or until most of the liquid has been absorbed and the rice is fairly tender.
- Transfer to a wire rack, cover tightly with foil, and set aside for 10 minutes.
- If desired, remove the lobster meat from the shell and place on top of the paella before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 800.72 Kcal (3352 kJ) | ||
| Calories from fat | 145.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.15g | 25% | |
|---|---|---|---|
| Cholesterol | 127.74mg | 43% | |
| Sodium | 1637.47mg | 68% | |
| Potassium | 948.96mg | 20% | |
| Total Carbs | 87.62g | 29% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 57.22g | 114% | |
| Vitamin C | 31.1mg | 52% | |
| Iron | 5.9mg | 33% | |
| Calcium | 80.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 119.44 Kcal (500 kJ) | ||
| Calories from fat | 21.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 25% | |
|---|---|---|---|
| Cholesterol | 19.05mg | 43% | |
| Sodium | 244.25mg | 68% | |
| Potassium | 141.55mg | 20% | |
| Total Carbs | 13.07g | 29% | |
| Sugars | 0.54g | 14% | |
| Dietary Fiber | 0.47g | 13% | |
| Protein | 8.53g | 114% | |
| Vitamin C | 4.6mg | 52% | |
| Iron | 0.9mg | 33% | |
| Calcium | 11.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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