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Easy Lobster Paella Recipe

Easy Lobster Paella

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Average Rating:

Total Reviews: 92

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  • on September 17, 2010

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    This was easy I've never cooked a rice dish on the oven, quite tasty. I did not have Lobster sub shrimp. I will make again and use lobster next time.

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  • on August 19, 2010

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    Made this exactly as written except:
    (1 I didn't have lobster so substituted with some raw shrimp, put in, as other reviewers suggested, when the paella is returned to the oven; and
    (2 I was out of red pepper flakes so used some cayenne pepper. I believe I'll go easy on this one next time ... :

    Paella turned out fabulous (if a bit hot thanks to my easy hand with the cayenne. My picky eater husband said this was the best paella I'd ever made. He's hard to please so that alone would warrant at least 4 stars. Combine it with a fact that the recipe is so easy to make compared to some of the other elaborate and time-and-labor intensive recipes I have tried, and this one is a 5* winner. I'm sure the lobster would make it beyond fabulous but, hey, shrimp was less than 1/4 of cost and it tasted good. Works for me.

    Thanks Contessa!

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  • on May 24, 2010

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    I agree with the other reviewers that did not care for the basmati rice--I will definitely make this again for a crowd but use the long grain rice instead. Appreciate the reviews that called for the addition of shrimp--to save on costs I will make with shrimp and chicken in the future. Spent $80 on cooked lobster meat. Used authentic chorizo and that made a difference in the taste of the dish.

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  • on May 23, 2010

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    This is my go to recipe... AMAZING. I use shrimp instead of lobster and sometimes just double to the shrimp to replace the sausage and it is always perfect. Do not change her recipe! The saffron matters!!! Also, I was originally hesitiant on using the Pernod as I HATE licorice flavored anything. I used it anyway and am glad I did. I *promise* it doesnt taste like licorice in the least, but gives it the most perfect, layered flavor! I always add the shrimp and peas before I put it back into the oven the second time (the first time I didn't and they were both cold, and I usually double the amount of red pepper flakes I use (and my boyfriend still adds more to the top of his... It won't come out too spicy.. I genuinely believe in my heart of hearts that the people who've given this a poor review made a mistake somewhere down the line... There is no way anyone could think this paella is anything less than incredible!

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  • on March 30, 2010

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    As the other reviewer, I LOVE, LOVE INA!!! Everyone who knows me knows that she is my number 1 cook/chef on the Network. I'm sorry to say that this was a miss. It didn't help that I made this after being in Mexico (had Paella there. I couldn't bring myself to give this dish a "Poor" 2 *, but it's almost there. Everything about it was average if not "blah". I've made lots of Ina's dishes and the depth and complexity of flavor is what I LOVE about her. This dish had nothing. It was average at best. Don't know what everyone else was cooking???? I LOVE YOU INA!

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  • on March 11, 2010

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    It's pronounced PIE-eh-Ya, not PIE-ELLA, Ina...sorry, but I know you know better, you're the bomb. That said, Ina is an expert to the max and to go so off-base with a basic dish such as paella made me actually wince. Keilbasa? Ouch. When putting rice in the hot oil, fry the rice to coat it first, never throw rice into the broth first. Frying in hot oil keeps the rice kernels separated. And to use anything other than shortgrain rice is a sacrilige in paella when every rice known to mankind are readily available in supermarkets now and complement a particular dish so much better. I'd check out other paella recipes for so much better a result than this one--and worth the expense and effort. Love Ina but I had to share this with the new cooks out there.

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  • on March 06, 2010

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    We had our family reunion last night and I made this recipe, but I used shrimp instead of the lobster. It was absolutely wonderful, but I would definitely put the shrimp and the sausage into the casserole at the second step - it needs at least 15 minutes for both of those items to cook thru. And, for goodness sakes, don't skip on the Pernod. It makes the whole dish!!
    Anne

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  • on February 23, 2010

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    Had four people over for dinner and we finished the entire thing. Don't forget the anise flavored liquor; it made the paella taste so much better! I wouldn't recommend using vegetable broth. I had to use it as my 5th cup of stock, and I could tell strictly using chicken stock would've made the dish taste much better. Oh well! Everyone loved it still!!

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  • on February 16, 2010

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    I made this lobster paella for my family of 4. It was fantastic!! Everyone ate to the point of pain, they couldn't stop. I did 3/4lb each of scallops and lobster in order to cut costs, but the lobster flavor really isn't that strong, so next time i'd do shrimp instead. Also the recipe says cooked lobster, but i added the sausage, scallops and lobster into the mixture when it went back into the oven the second time and they were all cooked perfectly!!! I went ahead and sprung for the Pernod and it was TOTALLY worth it. I'm not much of a licorice person, but it cooks down really nicely and gives a great flavor I wouldn't want to miss! So overall...best recipe i've made!

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  • on January 31, 2010

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    Hi,
    Although I know it is not easy to copy so specific recipes from one side of the globe to another (I'm from Spain living in Canada actually this recipe has quite a lot of differences if compared to original way of preparing this, my favorite dish.

    1. basmati rice
    in Spain we never use this kind of rice for paellas, we use short one called 'arroz bomba' (bomb rice more closed to Italian rice for risotto or the one for sushi.

    2. chicken stock: fish or shellfish broth is a must, no meat one
    hard to find in north America but you can use 'Aurora' fish bouillon cubes and/or the one from steam mussels + shrimps heads

    3. licorice-flavored liqueur: NEVER

    4. cooked lobster meat, sorry, lobster must be alive right before cooking

    5. kielbasa. are you kidding? mussels and shrimps instead.

    BTW Traditional recipes belong to universal culture and they can not have "All Rights Reserved"

    This is the right way from an spanish good cooker http://www.youtube.com/watch?v=vdmq21saxYk

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