2 lobsters (about 2 lbs each) (live,, or recently dead)
25 saffron strands, soaked in
1/4 cup hot water
1/4 lb finely chopped onion
1 medium leek, washed, finely chopped
8 tbsp fruity olive oil
3 garlic cloves, minced
1 lb tomatoes, skinned, seeded, and fin
4 sun-dried tomatoes (in oil) pounde, d to a paste
1/2 cup white wine
1/4 cup orange juice
1 bay leaf
1 salt & freshly ground pepper
1/2 cup finely chopped fennel
1/2 cup minced flat-leaf parsley
1 tbsp finely chopped fresh mint
1 saffron rice
Directions
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
Servings: 4 servings
Lobster In Tomato Sauce With Saffron Rice Recipe brought to you by Recipe Ideas
Categories: Fish; Lobster; Rice; Sauce; Seafood
The History of Recipes
We can trace the history of meal recipes way back into ancient history, at least as far as the early Egyptians, and maybe even further. In practice though, sadly, these old cook books were just very simple pictorial recipes for preparing meals.
In fact, the oldest recipe found, according to Professor Solomon Katz, are some tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Later on, in Roman times around 25BC a man called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. This early Roman chef recounts how the ancient chefs made use of a wide range of aromatic flavors, including some familiar names such as bay, rue and parsley. For the next few years, the rich families of Europe competed with each other to serve the best banquets, and as a result chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. The introduction of the TV brought us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Lobster In Tomato Sauce With Saffron Rice recipe.
