Lobster Paella

Instructions

1. Prepare the lobster
   Split the lobsters lengthwise down the middle. Remove the tomalley (green part) and discard. Crack the claws slightly with the back of a knife to allow flavors to penetrate during cooking. Season lobster halves with salt and set aside.
2. Heat the paella pan
   Place a large paella pan (15-16 inches) over medium-high heat. Add the olive oil and once hot, sear the lobster halves, shell side down first for 2 minutes, then flesh side down for 1 minute until lightly colored. Remove and set aside.
3. Make the sofrito
   In the same pan, add the diced onion and sauté for 5 minutes until soft and translucent. Add the garlic and cook for 1 minute until fragrant. Add the bell peppers and cook for another 5 minutes until slightly softened. Stir in the grated tomatoes and cook for 5-7 minutes until the mixture has thickened and the liquid has evaporated.
4. Add rice and seasonings
   Stir in the smoked paprika and saffron with its soaking water. Add the rice and stir for 1-2 minutes until well-coated with the sofrito. Season with salt and pepper.
5. Add the stock
   Pour in the hot fish stock and bring to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes, avoiding stirring to allow the socarrat (crispy bottom layer) to form.
6. Add lobster and finish cooking
   Arrange the lobster halves decoratively on top of the rice, pressing them slightly into the mixture. Scatter the frozen peas over the surface. Continue cooking for another 10-15 minutes, or until the rice is tender and has absorbed most of the liquid. If the rice seems too dry during cooking, add a little more hot stock.
7. Rest the paella
   Remove the pan from heat, cover with a clean kitchen towel, and let rest for 5-10 minutes. This allows the flavors to meld and the remaining liquid to be absorbed.
8. Serve
   Sprinkle the paella with freshly chopped parsley and garnish with lemon wedges. Bring the entire pan to the table for a traditional serving style, allowing guests to help themselves.