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Adding lobster tail meat to paella

normalmode | Dec 10, 202009:14 AM     12

So my contribution to the Christmas Eve dinner is lobster tail meat to add to my mom's paella. I see many recipes saying that the seafood should be cooked ahead of time before added to the paella. If that is the conventional approach, what would be the best way preserve the lobster juices so that I can mix the juices (along with the lobster tail meat) to the paella?

My mom suggested adding the lobster meat half-cooked to the paella before the proper paella cooking but I'd love a second opinion.

Ultimately, my goals are to preserve the lobster juices and ensure the lobster isn't overcooked.

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