Astakos Plaki Lobster In Tomato Sauce With Saffron Rice Recipe

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Servings: 4

Ingredients

Cost per serving $5.40 view details
  • 2 x Lobsters (about 2 lbs each) (live, or possibly recently dead)
  • 25 x Saffron strands, soaked in
  • 1/4 c. Warm water
  • 1/4 lb Finely minced onion
  • 1 med Leek, washed, finely minced
  • 8 Tbsp. Fruity extra virgin olive oil
  • 3 x Garlic cloves, chopped
  • 1 lb Tomatoes, skinned, seeded, and finely minced
  • 4 x Sun-dry tomatoes (in oil) pounded to a paste
  • 1/2 c. White wine
  • 1/4 c. Orange juice
  • 1 x Bay leaf Salt & freshly grnd Pepper
  • 1/2 c. Finely minced Fennel
  • 1/2 c. Chopped flat-leaf Parsley
  • 1 Tbsp. Finely minced fresh Mint Saffron Rice

Directions

  1. If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cool water.
  2. 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.
  3. Split the head open lengthwise with a hard blow of a knife and remove and throw away the gritty stomach sac. 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. Put the saffron to soak.
  4. In a heavy-bottomed pan big-sufficient to contain the lobsters and sauce, fry the onion and leek gently in 3 Tbsp. extra virgin olive oil till translucent/soft. Add in the garlic, minced tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf. Season and simmer, covered, for 15 min.
  5. 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.
  6. 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. When the lobster has simmered for 10 min, ladle out about 1 c. sauce and beat this into the coral puree. Pour this back into the pot, stir, and simmer for another 10 min. Serve with saffron rice.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 250g
Recipe makes 4 servings
Calories 128  
Calories from Fat 8 6%
Total Fat 0.94g 1%
Saturated Fat 0.18g 1%
Trans Fat 0.0g  
Cholesterol 36mg 12%
Sodium 199mg 8%
Potassium 600mg 17%
Total Carbs 16.3g 4%
Dietary Fiber 2.5g 8%
Sugars 8.39g 6%
Protein 9.27g 15%
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