Fancy Seafood Rice
- 2 to 3 cups uncooked rice
- optional: 1 tbsp Spanish Rice seasoning (may be called paella)
- 1 bunch live clams, scrubbed clean
- 1 cup chicken broth
- ½ cup white wine
- 1 tspn minced garlic
- ½ red bell pepper, cored, seeded, and finely chopped
- 1 tbsp freshly chopped parsley
- optional: 1 tbsp unsalted butter
- ½ pound cooked lobster meat, roughly chopped
- salt to taste
First start out by cooking the rice according to instructions. Usually, 1 cup of rice requires 1½ cups of water and cooks for 20 minutes. We recommend preparing 2 cups of rice. If you like Spanish rice seasoning, add it now to the rice before it is cooked.
When the rice has 5 minutes left to cook, prepare the seafood.
Place the scrubbed clams into a medium sauce pot over medium high heat. Add in the chicken broth, white wine, minced garlic, chopped red bell peppers, parsley, and optional butter. Cook everything together with a tightly fitted lid until the clam shells open, or about 2 to 3 minutes. Once they do, turn off the heat. Discard any clams that did not open.
By now the rice should be finished cooking. Transfer the rice into a large bowl along with the clams and all its juices. Add in the chopped lobster meat. Toss everything together until it is well combined. Add salt, to taste, or about ½ tspn of salt. Serve immediately.
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