Lobster Paella

Cut chicken thighs into cubes. Set aside.

Bring 12 cups of water to a boil and add the lobsters. Allow the water to return to a boil and cook for 12 minutes, then drain. (Save the water if you are making lobster stock; otherwise discard the water). Cool the lobster slightly under cold running water. Remove the meat from the lobster tails and claws, picking out the cartilage and bones. Set the meat aside.

In a large saucepan, saute the chicken in butter over medium heat. Cook 7 to 10 minutes. With a slotted spoon, remove the chicken and keep warm.

To the juices in the pan, add the chorizo and cook for about 5 minutes. Add the onion, bell pepper, tomato, jalapeno pepper and garlic to the pan and saute for 7 to 10 minutes, or until the vegetables are soft. Add the lobster stock, rice, wine, saffron threads, paprika, salt and pepper; cover the saucepan. Simmer 15 minutes, stirring occasionally.

Add the lobster meat, chicken and peas and continue cooking until all the liquid is absorbed.