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Lobster In Tomato Sauce With Saffron Rice

A home-style Lobster In Tomato Sauce With Saffron Rice made with Hot Water, Fruity Olive Oil, and Orange Juice. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/4 cup
• 8 tbsp
• 1/4 cup

Method (preview)

1. 1

   Split the head open lengthwise with a hard blow of a knife and remove and discard the gritty stomach sac.

2. 2

   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.

3. 3

   Put the saffron to soak.

4. 4

   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.

5. 5

   Add the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf.

6. 6

   Season and simmer, covered, for 15 minutes.

7. 7

   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.

8. 8

   In the meantime push the coral and liver of the lobster through the strainer and beat the purie with the remaining olive oil.

9. 9

   When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral purie.

10. 10

    Pour this back into the pot, stir, and simmer for another 10 minutes.

11. 11

    Serve with saffron rice.