Paella with Lobster

Place the lobster in boiling salted water to kill it. Cut the tail into small pieces and twist off the claws. Remove the gelatinous pouch in the head and the long intestinal strand connected to it. Without removing the shell, cut the tail diagonally into 2 1/2-inch-thick pieces and carve the halved body diagonally into quarters, then set aside.

Remove the gut string from the shrimp and carefully remove from the shell.

Clean the mussels thoroughly with a stiff brush and remove the black whiskers.

Cut up the chicken, season with salt and pepper, sauté in olive oil and set aside. In the drippings, sauté the lobster until it turns red, remove and set aside.

Dice and brown the pork, cut the onions into noodles and add with the garlic.

Clean and rinse the peppers, cut them into noodles and add them as well.

Blanch the tomatoes, peel, dice, season with salt, season with pepper, melt in olive oil (concassée) and add to the meat mixture form. Saute this briskly, stirring throughout, until almost all the liquid in the roasting pan is reduced.

About 1/2 hour before serving the paella, preheat the oven to 200 degrees.

In a paella pan, mix the tomato and meat mixture with the long grain rice and saffron, pour in boiling hot water and bring to a boil, stirring continuously; remove from the heat.

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