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1
If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cool water.
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2
To prepare the lobsters, break off the claws and crack them open with a hammer.
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3
Cut off the tip of the tail (with the fins), then sever the tail where it joins the head with a heavy knife.
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4
Cut the tail into rings, slicing through the shell between the ribs.
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5
Split the head open lengthwise with a hard blow of a knife and remove and throw away the gritty stomach sac.
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6
Pour the coral (if any) and the green matter (that is the liver) into a stainer over a bowl, sprinkle with salt and pepper, and reserve.
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7
Put the saffron to soak.
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8
In a heavy-bottomed pan big-sufficient to contain the lobsters and sauce, fry the onion and leek gently in 3 Tbsp.
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9
extra virgin olive oil till translucent/soft.
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10
Add in the garlic, minced tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf.
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11
Season and simmer, covered, for 15 min.
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12
Add in the fennel, parsley, mint, saffron and liquid, and lobster tail pcs and claws with their shells (but not the legs) and simmer, covered, for 10 min.
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13
In the meantime push the coral and liver of the lobster through the strainer and beat the puree with the remaining extra virgin olive oil.
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14
When the lobster has simmered for 10 min, ladle out about 1 c. sauce and beat this into the coral puree.
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15
Pour this back into the pot, stir, and simmer for another 10 min.
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16
Serve with saffron rice.
