Ingredients:
1 11.3 oz tub Lobster Meat
1 lb shrimp, uncooked, peeled and deveined
12 Littleneck Clams, rinsed
1 lb Sea Scallops
2 cups converted rice
2 cups bottled clam juice
1 cup frozen peas
2 cups canned crushed tomatoes, with liquid
1 1/2 cups onion, coarsley chopped
1 Tbsp garlic, minced
1/4 cup olive oil
1 tsp saffron threads
1/2 tsp hot red pepper flakes
salt and pepper, to taste
2 lemons, cut into wedges

Directions:
1. Preheat oven to 375°F.
2. Blanch peas in lightly salted water. Drain and set aside.
3. Heat 2 Tbsp of the olive oil in a paella pan. Saute shrimp and scallops for 1 minute. Remove seafood to a plate.
4. Add remaining olive oil to the pan. Sauté onions and garlic for 2-3 minutes until lightly browned. Add tomatoes and saffron. Cook for about 5 minutes or until the liquid from the vegetables has evaporated. Salt and pepper to taste.
5. Add the rice and mix thoroughly. Add the clam juice and pepper flakes. Bring to a boil.
6. Add the shrimp, scallops, clams and lobster meat. Stir well. Bake for 25 minutes or until rice is done.
7. Toss lightly and serve with lemon wedges.