Go Back
–+ servings
A bowl of vibrant lobster paella with shrimps and mussels, too.

Weeknight Lobster Paella (45 Minute Recipe)

Allie Hagerty
Make this easy shortcut lobster paella at home with lobster tails, shrimp, mussels, saffron, and bomba rice. A flavorful seafood paella recipe perfect for date night or entertaining. This recipe is easy, made in 45 minutes, and finished entirely on the stovetop.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Servings 4 servings

Equipment

  • Large wide skillet or paella pan (12–14 inch)
  • wooden spoon
  • Small bowl
  • Measuring cup or ladle
  • Aluminum foil or lid

Ingredients
  

  • 2 lobster tails split lengthwise (see recipe notes)
  • 1/2 lb cooked lobster meat claw/knuckle
  • 1/2 lb raw shrimp peeled and deveined
  • 1 lb fresh mussels scrubbed and debearded
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 large ripe tomato grated (about 1/2 cup)
  • 1 1/2 cups Bomba or Calasparra rice
  • 1/2 teaspoon smoked paprika
  • Pinch of saffron threads
  • 1/4 cup dry white wine
  • 3 1/4 cups seafood or lobster stock warmed (see recipe notes)
  • 1/2 cup frozen peas
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • Lemon wedges and chopped fresh parsley for serving

Instructions
 

  • In a small bowl, add the saffron threads to a few tablespoons of the hot stock. Set aside to steep.
  • Heat olive oil in a large skillet or paella pan over medium heat. Add onion and kosher salt and cook for 4–5 minutes, until softened. Stir in garlic and smoked paprika and cook for 1 minute more.
  • Add the grated tomato and cook for 2–3 minutes, until slightly reduced.
  • Stir in the bomba rice and toast for 2 minutes. Pour in the white wine and cook until mostly absorbed.
  • Stir in the saffron-infused liquid and the remaining warm stock. Stir once to distribute, then lower to medium-low heat. Simmer uncovered for 15 minutes—do not stir again.
  • Nestle shrimp and mussels into the rice. Spoon the cooked lobster meat evenly across the top, and place the split lobster tails cut-side up. Scatter the peas over the rice.
  • Loosely cover the pan with foil and cook for another 10–12 minutes, until the mussels open and the shrimp are opaque. Discard any mussels that don’t open.
  • Remove from heat and let rest for 5 minutes. Finish with chopped parsley and lemon wedges. Serve directly from the pan.

Notes

  • Use all lobster meat instead of tails: Skip the split lobster tails and simply use 3/4 lb total of cooked lobster meat (claw, knuckle, tail—whatever you’ve got). It makes prep easier and still delivers that rich lobster flavor throughout.
  • Swap in chicken stock if needed: If you don’t have seafood or lobster stock on hand, a high-quality chicken stock works in a pinch. It won’t be as briny, but with saffron, tomato, and the lobster itself, the flavor will still be great.

Nutrition Facts

Calories: 525kcalCarbohydrates: 67gProtein: 36gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 200mgSodium: 2503mgPotassium: 616mgFiber: 3gSugar: 4gVitamin A: 867IUVitamin C: 15mgCalcium: 157mgIron: 4mg
Tried this recipe?Let us know how it was!