* Exported from MasterCook *
LOBSTER IN TOMATO SAUCE WITH SAFFRON RICE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lobsters (about 2 lbs each)
- (live, or recently dead)
25 Saffron strands -- soaked in
1/4 c Hot water
1/4 lb Finely chopped onion
1 md Leek -- washed, finely
chopped
8 tb Fruity olive oil
3 Garlic cloves -- minced
1 lb Tomatoes -- skinned, seeded,
- and finely chopped
4 Sun-dried tomatoes (in oil)
- pounded to a paste
1/2 c White wine
1/4 c Orange juice
1 Bay leaf
Salt & freshly ground Pepper
1/2 c Finely chopped Fennel
1/2 c Minced flat-leaf Parsley
1 tb Finely chopped fresh Mint
Saffron Rice
If you have live lobsters, plunge them into a pan of
boiling water for 1 minute, then into cold water.
To prepare the lobsters, break off the claws and crack
them open with a hammer. Cut off the tip of the tail
(with the fins), then sever the tail where it joins
the head with a heavy knife. Cut the tail into rings,
slicing through the shell between the ribs.
Split the head open lengthwise with a hard blow of a
knife and remove and discard the gritty stomach sac.
Pour the coral (if any) and the green matter (which is
the liver) into a stainer over a bowl, sprinkle with
salt and pepper, and reserve. Put the saffron to soak.
In a heavy-bottomed pan big-enough to contain the
lobsters and sauce, fry the onion and leek gently in 3
tablespoons olive oil until translucent. Add the
garlic, chopped tomatoes, tomato paste and liquid,
wine, orange juice, and bay leaf. Season and simmer,
covered, for 15 minutes.
Add the fennel, parsley, mint, saffron and liquid, and
lobster tail pieces and claws with their shells (but
not the legs) and simmer, covered, for 10 minutes.
In the meantime push the coral and liver of the
lobster through the strainer and beat the purie with
the remaining olive oil. When the lobster has simmered
for 10 minutes, ladle out about 1 cup sauce and beat
this into the coral purie. Pour this back into the
pot, stir, and simmer for another 10 minutes. Serve
with saffron rice.
Source: Recipes from a Greek Island - by Susie Jacobs
ISBN: 0-671-74531-X
