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Lobster In Tomato Sauce With Saffron Rice

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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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