Lobster Paella

This is also a Barefoot Contessa Recipe. This is a great dish to entertain with. You can make it in advance and have ready when your guests arrive. Also it is lobster so you have the WOW factor going on! But most important it is a very economical way to serve lobster. Recipe follows:

1/4 cup good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 red bell peppers, cored and sliced 1/2 inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cups basmanti rice
5 cups good chicken stock
1/2 teaspoon saffron threads, crushed
1 tablespoon kosher salt
1/4 crushed red pepper flakes
1 teaspoon freshly ground black pepper
1/3 cup Pernod ( I used Anisette)
1 1/2 pounds cooked lobster meat
1 pound kielbasa, sliced 1/4-to 1/2- inch thick
1 (10-ounce) frozen peas, frozen
1 tablespoon minced fresh flat-leaf parsley
2 lemons, cut into wedges

Preheat the oven to 425 degrees.
Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the oven to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
Transfer the paella back to the stove top and add the Pernod. Cook the paella over medium heat for 1 minute, until the Pernod is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas stir gently.Cover the paella, and allow it to steam for 10 minutes. Sprinkle with parsley, garnish with lemon wedges, and serve hot.

Enjoy!!!