Astakos Plaki Lobster In Tomato Sauce With Saffron Rice Recipe

1. 1

   If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cool water.

2. 2

   To prepare the lobsters, break off the claws and crack them open with a hammer.

3. 3

   Cut off the tip of the tail (with the fins), then sever the tail where it joins the head with a heavy knife.

4. 4

   Cut the tail into rings, slicing through the shell between the ribs.

5. 5

   Split the head open lengthwise with a hard blow of a knife and remove and throw away the gritty stomach sac.

6. 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.

7. 7

   Put the saffron to soak.

8. 8

   In a heavy-bottomed pan big-sufficient to contain the lobsters and sauce, fry the onion and leek gently in 3 Tbsp.

9. 9

   extra virgin olive oil till translucent/soft.

10. 10

    Add in the garlic, minced tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf.

11. 11

    Season and simmer, covered, for 15 min.

12. 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.

13. 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.

14. 14

    When the lobster has simmered for 10 min, ladle out about 1 c. sauce and beat this into the coral puree.

15. 15

    Pour this back into the pot, stir, and simmer for another 10 min.

16. 16

    Serve with saffron rice.

* Per serving · 4 servings · Values may vary.