Ingredients Jump to Instructions ↓

  1. 2 Lobsters - (about 2 lbs each) (live, or recently killed)

  2. 25 Saffron strands - soaked in

  3. 1/4 cup 59ml Hot water

  4. 1/4 lb 113g / 4oz Finely chopped onion

  5. 1 lb 454g / 16oz Leek - washed, finely (medium) chopped

  6. 8 tablespoons 120ml Fruity olive oil

  7. 3 Garlic cloves - minced

  8. 1 lb 454g / 16oz Tomatoes - skinned, seeded, and finely chopped

  9. 4 Sun-dried tomatoes - (in oil) pounded to a paste

  10. 1/2 cup 118ml White wine

  11. 1/4 cup 59ml Orange juice

  12. 1 Bay leaf

  13. Salt and freshly ground pepper

  14. 1/2 cup 73g / 2.6oz Finely chopped fennel

  15. 1/2 cup 46g / 1.6oz Minced flat-leaf parsley

  16. 1 tablespoon 15ml Finely chopped fresh mint

  17. Saffron rice

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 strainer over a bowl, sprinkle with salt and pepper, and reserve. Put the saffron to soak.

  3. 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.

  4. 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.

  5. In the meantime push the coral and liver of the lobster through the strainer and beat the puree 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 puree. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice.


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