Instructions: In a large saute pan, heat the olive oil. Render the sausage for 2 minutes. Add the onions, peppers, celery, and garlic cloves. Saute for 2 minutes. Stir in the rice and stir-fry for 2 minutes. Stir in the tomatoes, Worcestershire sauce, hot pepper sauce, bay leaves, Emerils Essence, and saffron and simmer for 1 minute. Add the stock and bring to a boil. Reduce to a simmer and cook for 5 minutes. Add the lobster, meat side down, cover and cook for 5 minutes. Add the clams, cover and cook for 5 minutes. Add the mussels and shrimp, cover and cook for 3 minutes. All the clams and mussels should all be open, discard any that are closed. Stir in the green onions, parsley and re-season with salt and pepper. Spoon the paellaya in the center of a shallow bowl. Garnish with fried spinach and serve with crusty bread.

This recipe yields 8 servings.

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