Lobster In Tomato Sauce With Saffron Rice

Look at Him - this amazing Jesus! He is helping Joseph make a yoke in that little carpenter’s shop at Nazareth. This is the One who, apart from His self-emptying, could far more easily make a solar system or a galaxy of systems. Look at Him again! Dressed like a slave, with towel and basin for His menial equipment, He is bathing the feet of some friends of His who, but for their quarrelsomeness, should have been washing His feet.… 'He humbled himself!' 'Don’t forget this,' cries Paul to these dear friends of his at Philippi. 'Don’t forget this when the slightest impulse arises to become self-assertive and self-seeking, and so to break the bond of your fellowship with one another'(Paul Rees).

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Fruits, Grains	Greek	Seafood	4	Servings

INGREDIENTS

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		Leek, washed finely chopped
8	T	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	T	Finely chopped fresh Mint
		Saffron Rice

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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