Platelist Chef Ken Oringer Shares Recipes for Lobster Paella and Heirloom Carrot Salad

PHOTO: lobster and black truffle paella

After traveling the world, executive chef Ken Oringer settled in Boston where he opened his restaurant Clio. While his menu is primarily French-influenced, his flavorful dishes feature plenty of ethnic ingredients.

Here are his recipes for lobster and black truffle paella and salad of hay roasted heirloom carrots.

Lobster and Black Truffle Paella
Serves 4 people


1/4 cup sliced Spanish onions

4 tablespoons olive oil

2 tablespoon soffrit

1 tablespoon minced garlic

3 tablespoons diced red bell pepper

1 tablespoon sliced scallions, white and green

Pinch of saffron

1 cup calasparra rice

2 cups lobster stock

2 cups chicken stock

1 cup vegetable stock

4 medium size artichokes, cleaned and diced

Tail and claw meat from 4 precooked lobsters, cut into ½ inch pieces.

¼ cup fresh peas

¼ cup chopped chives

1 whole black truffle

Preparing the Paella: Heat 1 tablespoon of olive oil in a small saute pan. Add 1/4 cup of Spanish onions. Cook until softened. Should produce 1/8 of a cup. Set aside.

Heat the paella pan over medium-high heat. Coat the pan with 3 tablespoons of olive oil. Stir in the soffrit, onions, garlic, red bell pepper and scallions. Add the rice and saffron. Stir until the rice is toasted.

Executive chef Ken Oringer, from Boston's Clio restaurant, prepares lobster and black truffle paella.

Add all of the stocks and the artichokes. Mix well and stir up the browned bits of the pan. Bring to a boil.

Lower the stove to medium heat. Add the lobster. Cook for 15 minutes. Add the peas and chives. Cook for one minute more.

Remove from heat. Shave the black truffle over the dish and serve.

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