Astakos Plaki - Lobster in Tomato Sauce with Saffron Rice

Title:
Astakos Plaki - Lobster in Tomato Sauce with Saffron Rice

Yield:
4 Servings

Categories:
Greek,
Seafood




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 md Leek; washed, finely chopped


     8 tb 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 tb Finely chopped fresh Mint


          Saffron Rice






 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 pur?e 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 pur?e.  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


 


 Typed for you by Karen Mintzias


 Sent to me by Bill