Easy Lobster Paella Recipe

This luxurious Easy Lobster Paella is a seafood celebration as well as being surprisingly manageable! Steaming the lobster and sausage with Pernod liquor makes the rice go aromatic and sweet, which along with the smoky kielbasa adds a rich, complex depth to this paella that is so impressive for a dinner party.

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Easy Lobster Paella Recipe Ingredients

• The Base:
  • 1/4 cup good olive oil
  • 1 1/2 cups chopped yellow onion (about 2 onions)
  • 2 red bell peppers, cored and sliced into strips
  • 2 tablespoons minced garlic (4-6 cloves)
  • 2 cups white basmati rice (see tips!)
  • 5 cups good chicken stock
• The Flavor:
  • 1/2 teaspoon saffron threads, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup licorice-flavored liqueur (Pernod is recommended)
• The Proteins:
  • 1 1/2 pounds cooked lobster meat (chopped)
  • 1 pound kielbasa sausage, sliced 1/4 to 1/2-inch thick
  • 1 package (10-ounce) frozen peas
• To Serve:
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 lemons, cut into wedges

How To Make Easy Lobster Paella Recipe

1. Sauté the aromatics: Preheat the oven to 425°F (220°C). Heat the olive oil in a large ovenproof Dutch oven over medium-low heat. Add the onions and cook for 5 minutes until soft. Add the bell pepper strips and cook for another 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
2. Add rice and liquid: Stir in the uncooked basmati rice, chicken stock, crushed saffron threads, red pepper flakes, salt, and black pepper. Bring the mixture to a boil on the stovetop.
3. Bake the rice: Cover the pot with a tight-fitting lid and place it in the preheated oven. Bake for 15 minutes.
4. Uncover and finish rice: Remove the pot, give the rice a gentle stir with a wooden spoon, and return it to the oven uncovered for another 10–15 minutes, or until the liquid is absorbed and the rice is fully cooked.
5. The Pernod finish: Transfer the pot back to the stovetop over medium heat. Stir in the Pernod liqueur. Cook for 1 minute, allowing the rice to absorb that distinct anise flavor.
6. Add proteins: Turn off the heat! Gently stir in the cooked lobster meat, sliced kielbasa, and frozen peas.
7. Steam: Cover the pot immediately and let it sit off the heat for 10 minutes. The residual heat will steam the peas and warm the lobster and sausage through without overcooking them.
8. Serve: Sprinkle with fresh parsley and serve hot with plenty of lemon wedges for squeezing.

Recipe Tips!

• Basmati Twist: Traditional paella uses short-grain rice (Bomba), but this “Easy” version uses Basmati. Basmati cooks faster and stays fluffy, making it less risky than traditional rice which can get gummy if stirred too much.
• Pernod Power: The licorice liqueur (Pernod or Anisette) is the secret weapon! It pairs magically with fennel notes and seafood, elevating the lobster flavor significantly. The alcohol cooks off, leaving a sweet, herbal aroma.
• Cooked Lobster: This recipe calls for cooked lobster meat. If you start with raw lobster, steam it separately first, remove the meat, and chop it up. Adding raw lobster at the end won’t cook it sufficiently in the 10-minute steam.
• Kielbasa Swap: Kielbasa adds a smoky, garlicky richness that mimics Spanish chorizo but with a softer texture. Slicing it thick ensures you get a meaty bite in every spoonful.

What To Serve With Easy Lobster Paella Recipe?

This Easy Lobster Paella Recipe is a grand one-pot meal that steals the show! A crisp Green Salad with a sherry vinaigrette is the perfect light starter to prepare the palate. For a tapas-style beginning, serve with Marinated Olives and Manchego Cheese! A chilled glass of Albarino or a dry Rosé is the absolute best wine pairing to cut through the rich sausage and lobster.

How To Store Easy Lobster Paella Recipe

• Refrigerate: Store leftovers in an airtight container for up to 2 days. Seafood is delicate, so eat it quickly!
• Reheat: Add a splash of water or chicken stock and reheat gently in a covered skillet over low heat. Do not microwave if possible, as it will make the lobster rubbery.
• Freeze: Freezing is not recommended. The rice texture changes, and the lobster can become tough and watery upon thawing.

Easy Lobster Paella Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 25g
• Carbohydrates: 55g
• Protein: 45g

Nutrition information is estimated per serving.

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