Cullen's Seafood Paella Salad
2 sm To med lobsters or 2 cans
(5z ea) lobster
3 tbl Salt
3 qt Boiling water
1 x Dz small clams
1 x Dz mussels
3/4 lb Shrimp
1/4 tsp Crushed saffron
1 dsh Pepper
1 x Crushed garlic clove
1 tbl Butter
2 tbl Dry sherry
1 1/4 cup Raw rice
2 x Fully ripe avacados
Lemon juice
Olive oil (optional)
Salad dressing (optional)
TARTAR SAUCE (optional)
Method :
Add lobsters & salt to boiling water in large stockpot; cover & simmer
20 minutes. Remove lobster & set aside. Cook clams, mussels & shrimp in
same liquid, cooking shrimp 2-5 minutes & clams & mussels until open.
Lift out & chill shellfish. Strain broth, reserving 2 1/2 cups; combine
reserved broth, saffron, pepper, garlic, butter & sherry in saucepan. Bring
to boil. Add rice; cook, covered, over low heat 15 minutes or until tender &
liquid is absorbed. Shell shrimp & lobsters, reserving 2 lobster claws for
garnish; cut lobster meat into pieces. Combine rice & shellfish in large
serving bowl; mix lightly & chill. Halve avocados lengthwise, twisting
gently to separate halves; whack a sharp knife directly into seeds & twist
to lift out. Peel avocado halves; place cavity side down & slice. Brush with
lemon juice. Arrange avocado slices on seafood rice mixture in serving dish;
garnish with lobster claws. Serve with olive oil, salad dressing or Tartar
Sauce. Serve with sour dough bread to sop up gravy.