Authentic Lobster Seafood Paella Recipe for Any Occassion

We first encountered seafood Paella on the Mediterranean coast where the Valencians prepared the authentic rice dish with clams and mussels still in the shells and served the meal sizzling hot from a paella pan.  The dish had been cooked over a hot wood-fire grill which gave the Bomba rice a delicious, smokey crunch.

Once back home, we “Americanized” the recipe by adding ocean fresh Maine lobster to the traditional clams and mussels creating a spectacular Lobster Seafood Paella.

Valencian Seafood Paella is a wonderful dish known all through the Mediterranean as a traditional peasant meal cooked over a wood fire grill and served from the pan. The presentation is spectacular and the recipe delicious and easily scaled for any size dinner party. The wonderful presentation of the lobster, shellfish, rice and vegetables create a dish suitable for any occasion. While the wood fired grill is the traditional cooking method, any outdoor grill or indoor stove top can be used.

Seafood Paella with Maine Lobster
Seafood Paella with Maine Lobster

Ingredients for dinner for four (scale for more people):

  • 4 1-Pound Lobsters (or  larger)
  • 2  pounds Medium Shrimp
  • ½ cup Extra-Virgin Olive Oil
  • 2 medium Spanish Onions, peeled and chopped
  • 6  cloves Garlic, peeled and chopped
  • 2  pounds Ripe Plum Tomatoes, chopped
  • ½  Red Bell Pepper, chopped
  • ½ cup Dry White Wine
  • ¼  cup  Fresh Squeezed Lemon Juice
  • 1 ½  cups Parsley Leaves, chopped
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Salt
  • 2  cups Bomba (Calasparra) Paella Rice (or other light brown, small to medium light grain rice)
  • 1 tablespoon Crushed Saffron
  • 20  Fresh Littleneck Clams washed and scrubbed
  • 20  Fresh Mussels, scrubbed and beards removed
  • 1 ½ Cups Fresh (Or Frozen) Green Peas



  1. In a large kettle, bring 6 quarts of salted water to a rolling boil.  Blanch the lobsters two at a time over high heat.  Cook until bright red — about 6 minutes. Transfer lobsters to a plate and set aside.
  2. In the same kettle, add shrimp and cook until pink — about two minutes. Remove with a slotted spoon and let cool in a bowl.
  3. When cool, peel the shrimp and add the shells to the boiling water. Place the peeled shrimp aside and cover.
  4. Twist the tails and claws from lobsters. Use a large chef’s knife to cut the lobster tails in half lengthwise.  Crack the claws with the knife. Remove sac from bodies. Set the lobster aside and cover.
  5. Reduce heat to low and simmer shrimp-shell mixture to make two quarts of fish stock for paella, about 30 minutes (Add water if necessary) Strain liquid and set aside.
  6. When fish stock is ready, warm olive oil in 13-inch paella pan (15-inch if available)  over medium heat.
  7. Add onion and garlic to pan and sauté five minutes until onion is translucent.
  8. Add tomatoes, peppers, lemon juice, and white wine and simmer about one minute. Stir in pepper and salt. Stir in parsley.
  9. Stir in 1 quart fish stock and add rice. Stir in saffron. Heat to boiling, reduce heat and simmer until all the liquid is absorbed, about 15 to 20 minutes.
  10. Add a second quart of fish stock.  Stir in clams, mussels, shrimp and lobster (tails, claws and bodies). Stir in peas.
  11. Stirring occasionally, cook until all the clams and mussels are open, about five to seven minutes.  Discard unopened clams and mussels.
  12. Bring paella pan to the table and place on a heat-safe pad and serve immediately.

If you like this Lobster Seafood Paella recipe you may also wish to try our Boston Style Lobster Fra Diavolo recipe, the king of all spicy lobster dishes.

© Lobsters-Online.Com 2014

Winter and When Will it End for Lobster Lovers?


Off season, winter keeps the lobster boats close to home, and only the biggest lobster suppliers can be prepared to make sure there is plenty of lobster available all winter. The Lobster Trap Company works hard year round to continue to be able to supply ocean fresh lobster to customers.


What does all that snow mean for lobster lovers?
They do this by building natural environment environment salt water lobster pounds that can hold millions of pounds of fresh lobster.  This keeps the lobster strong and healthy until they are ready to make their trip to the folks.
“We filled our Maine and Canadian pounds with enough lobster to keep filling the FEDEX planes thru the rain, sleet and snow of this year’s terrible winter, just to make sure our customers stay full – and get their fill — of their favorite crustaceans!”  Said Dave Madden, Lobster Trap Company vice president of sales.
Lobster Trap operates four lobster pounds located in Machiasport and Steuben Maine, providing access to 4,000,000 pounds of live lobster.   The company also operates storage facilities throughout Canada providing holding capacities in excess of 2,000,000 pounds.  All this means great lobster eating year round, even when the fishing season ends.

So while the snow may be falling, the lobster keeps flying.



Swimming with the Lobster at a Maine Lobster Pound

Ever thought of swimming with the Maine lobster? That’s exactly what Captain Denis Habza did when he put on his scuba gear and entered the BBS Lobster Trap Company lobster pound in Steuben, Maine a few weeks ago.

Habza entered the water armed with a video camera and filmed what lobster life was like just below the surface at the Maine lobster dealer’s pound. Lobster pounds are large ocean pens or coves with significant water flow for live lobster storage. With an estimated 12,000 pounds of live Maine lobster in the pound that day, there was no shortage of “actors” to film.

Maine lobster pound
Steuben pound holds 120,000 pounds of live Maine lobster

Habza is the founder of Squalus Marine Divers,  a recurring, online marine video program, broadcasting internationally, via the Squalus YouTube channel. The program objective is to promote scuba diving in the North East while seamlessly integrating a message of conservation, education and stewardship of the sea. Steubin Maine is about 250 miles from the Massachusetts state line.

This time of year, the pounds keeper buys soft shell lobster when lobster are plentiful and stores them for sale when their shells have hardened in September. In late summer and fall, lobster is purchased and stored for sale during the winter.  The lobster is purchased directly at the pier from the fishermen. The fishermen can also purchase fuel and bait while they are offloading. The BBS Lobster Trap pound can hold more than 120,000 pounds of live Maine lobster ensuring ample supplies year round. This allows lobster lovers to order their favorite seafood even in the dark of winter.

The lobster pound is a delicate ecosystem that requires aerating, feeding, cleaning and protection from ice during the winter.  Bands are placed on the lobster prior to entering the pound to keep the lobster from harming one another.  As Captain Denis points out in his video, “lobster don’t like other lobsters.”  And based on the video, they don’t like divers either.  The lobster in the video get very aggressive.

Maine Lobster Fishing Season Starts with Early Shedder Catch

The weeks before Memorial Day mark the traditional start of the lobster fishing season in Maine and Massachusetts as thousands of boats all along the lobster coast begin heading out to sea each day to lay their traps and begin the harvest.

While the fishermen are happy to get going again, those already hauling traps have been surprised, according to reports.  They are catching an unusual amount of early “shedders,”  or new shell lobster.

Maine lobster boat leaves dock
Leaving the Dock in Steuben, ME

Although some Maine Fishermen operate year round, the lobster themselves become more active in the spring making them easier to catch.  Summer and fall are the prime months of the harvest, but all the fishermen start to get to work this time of year.

The experienced boat owners know the lobster traps will not be nearly as full in April and May as they will be in the summer when the water is warmer. For example, in April 2010 the state of Maine reported 2 million pounds of lobster were caught.  In August 2010, more than 20 million pounds were harvested.

But new shell lobster are dominating the catch now in Southern Maine.

According to reports, the number of “shedders” or soft-shell lobster being caught in Southern Maine is way above normal.  Normally the soft-shell lobster doesn’t show up until mid-June or July.  This month the reports show that 60 percent of the southern Maine catch is composed of soft-shell lobster, which is unheard of for this time of year.

Some experts think this year’s unusually warm winter and warm spring may have had an unusual effect on the lobster, causing the shedding season to start early.

Soft-shell lobsters have less meat per pound and don’t ship well because of their delicate exteriors. Lobster men get a lower boat price from wholesalers, who in turn charge stores, restaurants and consumers less for soft-shelled lobsters than for ones with sturdy hard shells.  Opinions vary on which taste better.  Soft-shell lobster meat is not good for some recipes and is too stringy to be cooked on the grill.

Carl Wilson, a marine research scientist and lead lobster biologist with the state Department of Marine Resources, told the Maine Forecaster the early arrival of shedders could just be an early kick-off to the season. But, it could also signify a change in the normal lobster harvest schedule.

During July and August shedders usually account for 80% of the Maine harvest, reports show.  This is because lobster fishermen follow the lobsters as they move from shallow water to deep water.  Soft-shell lobster is plentiful during those months and they are easy to catch because they are ravenous.  The lobster must eat constantly to grow into their new, larger shells.

No one knows what to expect or how this spring’s early shedding of shells will effect the overall lobster season. But for the fishermen out on the water early this season the shedders are coming early making the daily catch much bigger than normal for this time of year.  So for now, the Maine lobster fishing season appears to be off to a good start.


Maine Christmas Lobster Tradition Stands 60 Feet Tall

When Christmas lights and other decorations appear on houses and yards along the famous Maine lobster coast, another strictly Maine lobster tradition occurs. Lobster traps are stacked high on land in the shape of a Christmas tree and are decorated with Christmas lights and become the centerpiece of holiday festivals.

Lobster is considered one of the most popular celebration foods in the country, and the Maine lobster dinner is especially popular during the holidays.  A million pounds or more of live Maine lobster harvested by fisherman from these coastal towns are shipped all over the country between Thanksgiving and New Years.  So it is only natural that towns that provide the fishermen that catch  the popular holiday food should do something special with the tools of the trade.  In one town,  more than a thousand lobster traps were used to create a lobster trap Christmas tree.

A Christmas Tree made of lobster traps stands 60 feet high in Beals Maine
Lobster Trap Christmas Tree. Courtesy Bangor Daily News

According to the Bangor Daily News (BDN),  a 60 foot Lobster Trap Christmas Tree stands  in Beals at the Moosabec Reach from Jonesport.  The traps are  decorated and topped with buoys arranged in the form of a cross.

Another lobster trap Christmas tree stands in Rockland and is more than 30 feet tall and features an  an illuminated lobster.

Building a Lobster Trap Christmas Tree
Building a 60 foot Lobster Trap Christmas Tree in Beals, ME

According to BDN, the two Maine municipalities are like countless other places across the country that erect large Christmas trees in public gathering spots. Only instead of using actual trees, they use decorated lobster traps.

The display in Rockland has been erected every year since 2003. This is the second year the people of  Jonesport and Beals  have decided to get into the act and build one. The Beals’ lobster trap tree consists of 1,364 traps, nearly twice as many as the number they used in 2010. It took roughly a week to build.

According to the locals, serving lobster for celebrations or during the holidays is a tradition older than America itself.  The lobster  trap Christmas tree is just another way to celebrate the tradition.

A television segment about the Lobster trap Christmas trees  is scheduled to be aired on The Learning Channel at 9 p.m. Saturday, Dec. 10.


Maine Lobster Boat “Retires” to New Life as Boston Party Boat

What happens when a Cranberry Isle, Maine lobster boat retires after 45 years of lobster harvests and fish seasons and takes on a new life as a party boat right in the heart of Boston harbor’s vibrant new seaport district?

the retired lobster boat belle
The Belle slips by the Northern Ave. swing bridge in Boston Harbor one summer evening.

Not so surprisingly, according to the cruise operators Charlie Gibbons and Diana Adame, the old lobster boat seems to have found the perfect new home.  Refurbished with attention to detail and lovingly set up to accommodate guests, the 50-foot “Belle” sparkles under the bright city lights.

“The boat was well known and fished for years out of Gloucester and even spent time in Connecticut,” said Captain Gibbons, a former tow boat captain and fisherman.  “I have worked these waters for 30 years and now I want to be able to share my knowledge and offer people a good, fun time.”

Boston Fun Cruises currently embarks from the wharf behind the Barking Crab Restaurant. The vessel is tucked behind the old Northern Avenue swing bridge.  Each cruise begins with the mighty bridge swinging its creaky, old iron rails open so the “Belle” can slip through.

Guests enjoying Boston Harbor Fun Cruise as they pass  the World Trade Center

With long sweeping lines, wide working decks and a heavy wooden canopy that stretches from the helm nearly to the stern, the boat provides an intimate vantage for up to 40 passengers.  The foredeck is deep and comfortable allowing guests to sit or stand and safely enjoy an open-air view.

Lobster boat on Cranberry Isle Maine
The “Belle” being built on Cranberry Isle, Maine in 1965
Lobster boat Belle at Rose Marine Gloucester
The “Belle” being refurbished at Rose Marine in Gloucester, Mass.

On a recent Sunday evening trip, passengers enjoyed views of everything from the new hotels and restaurants by Liberty Wharf to the imposing, brightly lit downtown skyscrapers.  A sunset canon salute was even observed while passing “Old Ironsides” in Charlestown; the USS Constitution is the oldest commissioned vessel in the US Navy.


To some observers, the Belle is easily recognizable as a Beals Island design, the type of seaworthy fishing vessel that has plied the waters of downeast Maine since the 1950s.   Gibbons said his boat was built in 1965 by boat builders Beal, Bunker and McCallister on Cranberry Isle. Both places are near one another and are famous for their lobster, lobster boats and lobster fishermen.

Harvesting thousands of tons of lobster and fish over all its years, the vessel finished up its fishing career in Gloucester, Mass and was refurbished in 2011.

“We did our restoration on the railways at Rose Marina in Gloucester,” Gibbons said. “With her mahogany and oak planking and all the extras used to prepare her for going to sea, you couldn’t afford to build a boat like this today.”

Boston Fun Cruises is scheduled to operate in spring, summer and fall with a special New Years Eve 2011 harbor cruise scheduled so guests may observe Boston’s famous fireworks.


October is Maine Lobster Month


Maine and lobster often go together in people’s perception, so it was  an easy step for Maine Gov. Paul R. LePage to  today declare October “Maine Lobster Month.”
The Maine lobster harvest for the year nears its peak in October, according to Gov. LePage.  And since Maine is the home of the American lobster, the governor said it is time to celebrate.  And not just celebrate the joys of lobster to the palate, but the pride for the Maine lobster fishermen as well.
Maine Lobster and Steamer Clams a New England Favorite
 There are 4,260 licensed Maine lobster fisherman. In 2010 they caught a record 93 million pounds of lobster worth more than $310 million. This year officials are hoping for another record harvest.

 “Many people think of summer when they think of lobsters, but the fall is prime time for harvesting lobster, and it’s a crucial time for the industry,” says Dane Somers, executive director of the Maine Lobster Promotion Council. “Each year Maine lobsterman haul in about fifty percent of their annual catch in September, October and November, with October usually seeing the heaviest harvest.”
Gov. LePage said Maine’s picturesque harbors capture a special quality as lobster boats come and go in the pristine, natural environment.  The state leads in lobster fishery conservation and sustainability practices.  The Maine lobster fishery is one of the oldest and most important segments of the Maine economy.

A Steuben, Me. lobster boat leaves the dock.
While the harvest may reach its peak in October, live lobster are available year round.
During the winter the catch is stockpiled in large, natural salt water lobster pounds.  This is why lobster lovers can enjoy baking and steaming live lobster year round.  Many thousands of people enjoy lobster all during the holiday season and when winter snow is on the ground.

Food and Wine Fall Harvest Festival
But for now, folks lucky enough to visit Maine in October can enjoy both Mother Nature’s magnificent fall foliage and a fresh caught lobster dinner.  Portland, Me. is hosting a food and wine fest, Harvest on the Harbor Oct. 20-22, 2011.  If you can’t get to Maine,  fresh Maine lobster can be ordered online in the winter, spring, summer and fall and shipped overnight anywhere in the country.  Celebrate Maine Lobster Month.


Machiasport a Popular Tourist Stop Famous for Lobster


People often ask what a Maine lobster fishing port is like.  Picturesque, quaint, and as if you are referring to Machiasport, older than America itself.  Machiasport, Maine is a popular tourist destination about an hour from Canada and a historic seaport, dating back to 1663. 

The Machias Bay  area — Machias and Machiasport Maine– had a rough beginning, even by Maine standards. The settlers saw buildings sacked three times during its early history.  Once by the French trying to kick the English out of Northern Maine, and later by the British during the Revolutionary War, and again during the War of 1812.
Lobster boats return to Machiasport, ME. facility at end of day.


The legendary June 1775 Naval Battle of Machias  was the first naval battle of the fight for independence  and led to the capture of a British schooner, the HMS Margaretta.  A small group of settlers, having attacked the British schooner by both land and from the coastal sloop Unity, were able to overcome the British and capture the ship.  Later in the war the British returned to burn parts of the town, though they were quickly chased back out to sea by the Militia. The area was attacked by a British Fleet again in 1814 and the fort destroyed a second time.  Later, the federal government rebuilt the fort during the Civil War, but no shots were ever fired.  Fort O’Brien, as it is called, now belongs to the state.

With a population of about 1,100 people,  Machiasport today is far more peaceful than its legendary past and is best known for its historical taverns, charming bed and breakfasts and its seafood, especially lobster.  And of course, its lobster fishermen.

The Lobster Trap Company operates four pounds and two buying stations located in Machiasport and Steuben Maine, providing access to 4,000,000 pounds of product. These subsidiaries are known as BBS Lobster Trap. In addition, the company operates numerous storage facilities throughout Canada providing holding capacities in excess of 2,000,000 pounds making orders of ANY SIZE possible.

The retail online web service leverages the high wholesale volume to provide customers with fresh, select grade, hard shell lobster that are strong and healthy.  This ensures that only the very best lobster make the trip across the country to a customers front door.  Since Lobster Trap buys direct from the fishermen, there are no middlemen.  The result is the best quality, price and service found anywhere online. 

The web site features great information about lobster along with information on how to steam lobster and steamer clams.

Maine Lobster Season Casts Off with Hopes of Big Catch

The day after Mother’s Day is the unofficial start of the Maine lobster season, when just about every lobster boat fit to go to sea, goes to sea.  Last year’s 93-million-pound record catch will be hard to duplicate this year, but folks in the industry see plenty of signs another great Maine lobster season is ahead.
Already reports from Maine shrimpers and other observers are showing large numbers of baby lobster showing up uninvited in their nets.  And near shore, lobster fishermen report they are seeing high counts of baby lobsters in their traps. The little guests (baby lobster) are returned to the sea to grow, but their high numbers suggest a healthy harvest this year.

Lobster boat leaves Stueben, ME lobster pound.
A sunny warm spring helps to warm the shoreline waters which brings the adult lobster back in to feed where they are easier to catch.   So the warmer the spring, the faster lobster fishing season gets off to a start.  For lobster lovers awaiting their barbecues and lobster clambakes, the start of the lobster fishing season is always good news.
One challenge facing the lobster industry is the high price of fuel and bait.  High fuel prices and bait take a bite of the profits for the fisherman.  At the same time, fishermen fear that high gasoline prices leave folks less money to spend on going out to dinner, on vacations and for just plain buying lobster.  So the fishermen hope for both a good harvest and a strong market.  
To help manage supply and demand,  the lobster dealers load up during peak fishing season  by storing freshly caught lobster in large, natural seawater lobster pounds capable of holding millions of pounds of lobster.  This allows lobster fisherman to catch lobster while they are active in the summer and fall, and still meet market demands year round.
The Lobster Trap Co. operates four pounds and two buying stations located in Machiasport and Steuben Maine, providing access to 4,000,000 pounds of live lobster.  These subsidiaries are known as BBS Lobster Trap. In addition, the company operates numerous storage facilities throughout Canada providing holding capacities in excess of 2,000,000 pounds.   The Lobster Trap Company’s Cape Cod shipping facility offers more than 100,000 lbs of holding capacity.   Located in Bourne, MA the state of the art facility has fresh ocean water flowing through refrigerated tanks and returning to the ocean cleaner than when it came in. 
All of this ensures Lobsters-Online.Com customers the freshest supply of healthy, live Maine lobster ready to be shipped overnight to homes all across the country.  With lobster fishing season going into high gear, Lobsters-Online.Com will continue to offer all the best seafood value New England has to offer.





Original Lobster Dish Recipe Wanted


Calling all chefs — It’s that time of year to put your best original lobster dish recipe down on paper.  The Maine Lobster Council announced today that it is now accepting submissions for its Annual Maine Lobster Chef of the Year Competition.
The Lobster Chef Competition is a roll-up-your-sleeves cook-off that is part of the Harvest on the Harbor Festival celebrated in Portland, Maine in late October.  When you add “bold and innovative” to “fresh and local,” you’ve described the spirit of the event, according to festival organizers.  All recipes must be original and include Maine Lobster.  And based on past submissions, these folks do not fool around. 
A quick reading of past recipes is enough to bring both cooks and seafood lovers to their feet with a cheer. 

2010 Winner Lobster Tail Arugula  (Source: Maine Lobster Council)
The 2010 winning recipe was Herb Grilled Maine Lobster Tail on Arugula with Chive Ricotta Gnocchi &Corn Milk.   The recipe was from Chef Kelly Patrick Farrin from the Azure Café in Freeport, Maine.  At Azure, Chef Farrin boasts creative Italian cuisine using fresh Maine Lobster and other local ingredients.  Farrin was educated at the New England Culinary Institute (NECI) in Essex, Vermont.
The deadline for submissions is June 30, 2011, and must include a written original recipe and photo of the dish.  Judges will select the finalists and there will be a $1,000 prize to the winner of the cook-off.
The Maine Lobster Council promotes the cook-off as part of the larger event sponsored by the Portland Convention & Visitor’s Bureau. The finalists will compete for the title before an audience of 200 lobster enthusiasts, journalists and industry representatives.  The audience will watch each of the chefs demonstrate their recipes, taste a sample of each and will vote for their favorite.
Last year, more than 5,000 people attended the three day event.  But if you are not planning on being in Maine for the festival, well perhaps a little of Maine can come to you to help out you out with your own favorite lobster recipe.
“No matter where the cook calls home, fresh Maine lobster is the key ingredient to all winning lobster recipes,” said Wayne Howe, manager of the LobsterOnline web site.  “Since 1997 we have been providing chefs of all types, from Boston to Hawaii, with live lobster and New England seafood.  From our docks and facilities in Maine and Cape Cod, we can ship to chefs everywhere.”
“Simply order today by 2:30 p.m. and live lobster can be at your door the next day,” Howe said.  “That will help to make all chefs winners.”