Fish Stock ++ Lobster Paella

Soo this post is definitely more about the pixels, so pardon for my lack of words. But honestly, it’s a Friday night and I am actually really super busy with my incredibly jam-packed social life. And by jam-packed I mean a party on my couch. Me and my whisk-ay (since I am on a diet and all I had to turn to the hard stuff….. get right to the point).

I kid

I kidnot.

But more importantly, last weekend my aunt mentioned she was going to be making this incredible Lobster Paella recipe that she saw on William Sonoma and being that paella + lobster are not only delicious but incredibly eye-catching I knew I had to be there to watch the Missouri Martha at work in the kitchen.

And let me tell you, as per usual, she absolutely outdid herself.

Rip Rip it Real Good. This Guys carcass was a little feisty, gloves necessary.

Fresh Fish Stock

For the stock we used the leftover lobster shells and then added some veggies. My aunts biggest tip on making stock is to just let it barely simmer to prevent any bitterness or staleness from over cooking. Just like seeping your tea (though I am pretty sure 75 percent of us definitely don’t do that). Click here for William Sonomas recipe, again you can totally improv on the stock! Use whatever vegetables you have in the fridge or sitting on the counter. And with the leftover stock that you do not use, freeze. Fresh stock is seriously the best tasting and is pretty much liquid gold.

For the Lobster Paella my aunt made some substitutions according to what she could actually find in a grocery store. She ended up using short grain brown rice instead of any of the rice that is actually listed in William Sonoma’s recipe. She also used marinated red peppers (365 brand and holy cow, these are my new favorite)! One recommendation that was made was to bump up the heat factor. Since actually there isn’t any. And I couldn’t agree more! I’m all about the heat <3

faces that make my heart so full it hurts 🙂 note the plate and the separated colors (yellow rice, red peppers, lobsta. and then tarragon & parsley had to seize to exist).