INGREDIENTS

INSTRUCTIONS

Make the Lemon Aioli: Combine yolks, lemon juice, garlic, salt, zest, and
pepper in a blender. With blender running, slowly drizzle in olive oil, and
blend until an emulsion forms. (The aioli may be kept in the refrigerator
for up to a day in a covered container.)
In a medium saucepan, bring 4 cups of the chicken stock to a simmer, and
add saffron, stirring to combine. Heat 1 tablespoon olive oil and the
butter in a medium saucepan over medium heat. Add onions, and cook until
translucent, about 5 minutes. Add uncooked rice; stirring to coat. Pour in
chicken stock, and stir to combine. Bring to a boil, cover and reduce. Cook
simmering for 15 to 18 minutes.
Heat oven to 450 degrees.
In a large pot of boiling water, cook lobsters, covered, for 12 to 15
minutes. Holding lobsters over pot with tongs, clip the tips of each claw
and let drain. When cool enough to handle, detach claws from bodies,
reserving heads. Cover claws with a kitchen towel, and crack with the back
of a heavy knife, keeping shells intact. Remove tails, and split in half
lengthwise. Set aside.
Meanwhile, heat 2 tablespoons olive oil in a large ovenproof skillet.
Season chicken with salt and pepper. Add to skillet, and saute until
browned on both sides. Pour off any excess fat, and transfer to oven. Roast
for 25 to 30 minutes. Lower oven heat to 375 degrees.
Place tomatoes in a small baking dish. Drizzle with 1 tablespoon olive oil
and the honey. Season with salt and pepper. Transfer to oven, and bake
until soft, 8 to 10 minutes.
Remove casings from chorizo and slice thinly. Heat a medium skillet over
medium heat. Add chorizo, and cook until fat is rendered, about 8 to 10
minutes. Remove to a paper-towel-lined plate to drain.
Clean and slice squid into 1/2-inch rings.
In a pot large enough to hold all of the ingredients, heat 2 tablespoons
olive oil over medium heat. Add shrimp, squid, and scallops; seasoning with
salt and pepper, cook until seared on both sides. Add chorizo and remaining
cup chicken stock, stirring to combine. Place lobster claws and tails,
tomatoes, peas, clams, mussels, and cooked chicken in a pot. Gently combine
with a wooden spoon. Cover, and cook until clams and mussels just open.
Stir in Lemon Aioli and parsley. Garnish with lobster heads. Serve
immediately.
Serves 6 to 8.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 920 Calories (kcal); 74g Total Fat; (73% calories from fat);
43g Protein; 16g Carbohydrate; 305mg Cholesterol; 2424mg Sodium Food
Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 Fat;
1/2 Other Carbohydrates
Recipe by: Recipe from Bobby Flay
Converted by MM_Buster v2.0n.

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”