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1
If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cold 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 discard the gritty stomach sac.
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6
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.
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7
Put the saffron to soak.
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8
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.
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9
Add the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf.
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10
Season and simmer, covered, for 15 minutes.
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11
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.
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12
In the meantime push the coral and liver of the lobster through the strainer and beat the purie with the remaining olive oil.
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13
When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral purie.
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14
Pour this back into the pot, stir, and simmer for another 10 minutes.
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15
Serve with saffron rice.
