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.

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Nutrition (calculated from recipe ingredients)
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Calories: 621
Calories From Fat: 488
Total Fat: 54.8g
Cholesterol: 94.9mg
Sodium: 1383.1mg
Potassium: 503.2mg
Carbohydrates: 17.4g
Fiber: <1g
Sugar: 10.4g
Protein: 15.8g