Smoked Rice Paella Cakes with Lemon Aioli and Grilled Lobster | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• Finely grated zest of 1 large lemon
• ¼ cup fresh lemon juice
• 3 cloves garlic, finely chopped
• ¾ cup mayonnaise
• ½ teaspoon kosher salt
• Pinch of cayenne
• 5-6 cups vegetable or chicken stock, heated with a pinch of saffron
• 1 tablespoon olive oil
• 4 ounces finely diced D’Artagnan Spanish Style Chorizo
• 1 small Spanish onion, finely diced
• 1 grilled red pepper, peeled, seeded and finely diced
• 5 cloves garlic, finely chopped
• 2 cups smoked paella rice, see NOTE
• ½ cup dry white wine
• ½ cup frozen peas
• Grated lemon zest
• ¼ cup thinly sliced green onion (dark green and pale green part)
• ¼ cup chopped fresh flat leaf parsley
• Avocado or grapeseed oil, for frying the cakes
• 1 cup Wondra instant flour
• Grilled lobster tail, cut into small pieces