Summer Paella With Lobster, Mussels, Scallops, and Wine

READY IN: 2hrs 10mins




  • *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 ½ 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.